# 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 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 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
# 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 crisp. Set aside.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until vegetables soften.
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 cooked.
05 - Pour in chicken broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 15 minutes.
06 - Add chopped kale to the pot and cook uncovered for 5 minutes until kale wilts and chicken is cooked through.
07 - Stir in lemon juice, then adjust salt and pepper to taste. Ladle soup into bowls and top each serving with a generous handful of crispy chickpeas.
