# Components:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
02 - 6 cups low-sodium chicken broth
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 5 oz kale, stems removed and leaves chopped
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - ½ teaspoon smoked paprika
12 - Salt and black pepper, to taste
13 - Juice of ½ lemon
→ Crispy Chickpeas
14 - 1 can (14 oz) chickpeas, drained, rinsed, and patted dry
15 - 1 tablespoon olive oil
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ¼ teaspoon sea salt
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Toss chickpeas with olive oil, cumin, paprika, and salt. Spread evenly on tray and roast for 25–30 minutes, shaking halfway, until golden and crunchy. Set aside.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, dried thyme, oregano, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook for 3 to 4 minutes until lightly browned but not fully cooked.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
06 - Add chopped kale and continue simmering uncovered for 5 minutes until kale wilts and chicken is cooked through.
07 - Stir in lemon juice and adjust seasoning with salt and black pepper to taste. Ladle soup into bowls and garnish each serving with crispy chickpeas.
