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 Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
STEP-1
Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes.
STEP-2
Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer.
STEP-3
Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
STEP-4
Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones.
STEP-5
Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes.
STEP-6
Discard thyme sprigs and bay leaves.