Heat Dutch oven or large stock pot over medium heat. Add oil to pan; swirl to coat.
Add onions, carrots, garlic, red pepper, salt, and thyme; sauté for 4-5 minutes.
Add stock and chickpeas; bring to a boil.
Add kale and chicken; reduce heat and cook 4-5 minutes, stirring occasionally until kale is slightly wilted.
Stir in soy sauce.
Discard thyme.
Simmer on low for 15-30 minutes to develop flavor.
Can substitute rotisserie chicken for 1 cup baked or poached chicken breast
Each serving is 1 1/2 cups plus 2 tablespoons cheese.
Ingredients
Directions
Heat Dutch oven or large stock pot over medium heat. Add oil to pan; swirl to coat.
Add onions, carrots, garlic, red pepper, salt, and thyme; sauté for 4-5 minutes.
Add stock and chickpeas; bring to a boil.
Add kale and chicken; reduce heat and cook 4-5 minutes, stirring occasionally until kale is slightly wilted.
Stir in soy sauce.
Discard thyme.
Simmer on low for 15-30 minutes to develop flavor.
Can substitute rotisserie chicken for 1 cup baked or poached chicken breast
Each serving is 1 1/2 cups plus 2 tablespoons cheese.