1 tablespoon olive oil 1 cup prechopped onion ½ cup diagonally cut carrot ½ teaspoon crushed red pepper .38 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
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.
Add kale and chicken to pan; reduce heat, and cook 5 minutes.