# What you need:
→ 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
# How to make it:
01 - Preheat oven to 400°F. Toss chickpeas with olive oil, cumin, smoked paprika, and sea salt. Spread on a parchment-lined baking tray. Roast for 25 to 30 minutes, shaking halfway through, until golden and crunchy. 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 - Incorporate minced garlic, dried thyme, oregano, and smoked paprika. Stir continuously for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook for 3 to 4 minutes, browning lightly without fully cooking through.
05 - Pour in chicken broth and bring to a boil. 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 wilts and chicken is cooked through.
07 - Mix in lemon juice, then adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into bowls and top each portion with a generous handful of crispy chickpeas.
