# Components:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts, 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 ounces kale, stems removed and 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 ounces) 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
# Method:
01 - Preheat 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 crisp. 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, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook for 3 to 4 minutes, browning lightly but not fully cooking through.
05 - Pour in chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
06 - Add chopped kale and simmer uncovered for an additional 5 minutes until kale wilts and chicken is thoroughly cooked.
07 - Stir in lemon juice, adjust seasoning with salt and black pepper as needed. Ladle soup into bowls and garnish each serving with crispy chickpeas.
