Onion, Kale, Chickpea, and Chicken Soup

Yield:

Serves 4 (serving size: about 1 1/2 cups)

 

Ingredients

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

Preparation

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.