Ingredients
– 2 cups shredded cooked chicken
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 large carrot, diced
– 1 celery stalk, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 6 cups chicken broth
– 1/2 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 tsp paprika
– 2 cups kale or spinach, chopped
– Salt and pepper to taste
– Parmesan cheese and fresh parsley for garnish
Instructions
1. Heat a large pot over medium heat and sauté onion, carrot, and celery for 3-4 minutes until softened. Add garlic and cook for 1 minute.
2. Stir in thyme, rosemary, and paprika, followed by the chickpeas and chicken.
3. Pour in chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes.
4. Add the kale or spinach and cook for an additional 5 minutes until wilted. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with Parmesan cheese and fresh parsley.