Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 3 celery stalks, thinly sliced
- 2 large carrots, thinly sliced
- 1 pound presliced mushrooms
- 10 medium garlic cloves, minced
- 8 cups unsalted chicken stock (such as Swanson)
- 4 thyme sprigs
- 2 bay leaves
- 1 (15-oz.) can unsalted chickpeas, drained
- 2 pounds skinless, bone-in chicken breasts
- 1 ½ teaspoons kosher salt
- ½ teaspoon crushed red pepper
- 12 ounces curly kale, stems removed, leaves torn
Directions
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Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
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Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves
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