# What You Need:
→ Protein & Legumes
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
02 - 1 can chickpeas, drained, rinsed, and patted dry (14 oz)
→ Vegetables
03 - 1 large yellow onion, finely chopped
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 3 garlic cloves, minced
07 - 4 cups fresh kale, stems removed and chopped (about 4 oz)
→ Broth & Seasoning
08 - 6 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1 bay leaf
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon ground cumin (for chickpeas)
15 - ½ teaspoon chili powder (for chickpeas)
16 - 2 tablespoons olive oil, divided
17 - Salt, to taste
→ Optional Garnishes
18 - Lemon wedges
19 - Fresh parsley, chopped
# Directions:
01 - Set oven temperature to 400°F.
02 - Combine drained chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, and a pinch of salt; spread evenly on a baking sheet. Roast for 25 to 30 minutes, shaking halfway through, until chickpeas are crisp and golden. Remove and set aside.
03 - Heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion, sliced carrots, and chopped celery; sauté for 5 to 6 minutes until softened.
04 - Incorporate minced garlic and cook for 1 minute until fragrant.
05 - Add diced chicken, dried thyme, dried oregano, bay leaf, black pepper, and a pinch of salt. Cook for 3 to 4 minutes until chicken is lightly browned.
06 - Pour in chicken broth, bring to a gentle boil, then reduce heat to simmer uncovered for 15 minutes.
07 - Stir in chopped kale and simmer an additional 5 minutes until tender and wilted. Season with salt and pepper to taste.
08 - Remove bay leaf. Ladle soup into bowls and top each serving with crispy chickpeas. Garnish with lemon wedges and chopped parsley if desired.
