Onion, Kale, Chickpea, And Chicken Soup

• 1 tablespoon olive oil
• 1 cup prechopped onion
• 1/2 cup diagonally cut carrot
• 1/2 teaspoon crushed red pepper
• 3/8 teaspoon kosher salt
• 3 garlic cloves, crushed
• 2 thyme sprigs
• 4 cups unsalted chicken stock
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 2 cups chopped Lacinato kale
• 4 ounces shredded skinless, boneless rotisserie chicken thigh
• 4 ounces shredded skinless, boneless rotisserie chicken breast
• 1 teaspoon lower-sodium soy sauce

1. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally. Add stock and chickpeas to pan; bring to a boil. Add kale and chicken to pan; reduce heat, and cook 5 minutes. Stir in soy sauce; discard thyme sprigs.

olive oil, onion, carrot, red pepper, kosher salt, garlic, thyme, unsalted chickpeas, lacinato kale, skinless, skinless, lower

Taken from www.myrecipes.com/recipe/onion-kale-chickpea-chicken-soup (may not work)