# Components:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 pound boneless, skinless chicken breast or thighs
07 - 8 cups low-sodium chicken broth
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 1 bunch kale (about 6 cups), stems removed and chopped
12 - 1 (15-ounce) can cannellini beans, drained and rinsed
13 - Salt and freshly ground black pepper, to taste
→ Crispy Chickpeas
14 - 1 (15-ounce) can chickpeas, drained and rinsed
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon salt
# Directions:
01 - Preheat the oven to 400°F. Pat chickpeas dry with a clean towel. Toss with olive oil, cumin, smoked paprika, and salt. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are crisp and golden. Set aside.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces, chicken broth, bay leaf, dried thyme, smoked paprika, and seasoning with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is fully cooked.
05 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
06 - Stir in chopped kale and cannellini beans. Simmer for 8 to 10 minutes until kale is tender. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and garnish each serving with crispy chickpeas.
