# Components:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (about 12 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
# Preparation steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper. Toss chickpeas with olive oil, cumin, smoked paprika, and sea salt. Spread evenly on the tray and roast for 25 to 30 minutes, shaking halfway through, until golden and crispy. Set aside.
02 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Add minced garlic, dried thyme, oregano, and smoked paprika to the pot. Stir for 1 minute until fragrant.
04 - Incorporate the chicken pieces and cook for 3 to 4 minutes until lightly browned but not fully cooked.
05 - Pour in the chicken broth, bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
06 - Stir in chopped kale and simmer uncovered for an additional 5 minutes until kale is wilted and chicken is fully cooked.
07 - Stir in lemon juice and adjust salt and pepper to taste. Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
