Recipe from my recipes.com
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Ingredients
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
Directions
Step 1Heat 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.
Nutrition Facts
Per Serving: 264 calories; fat 8.4g; saturated fat 1.6g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 23g; fiber 5g; cholesterol 62mg; iron 2mg; sodium 649mg; calcium 118mg.