Step 1

Begin by adding olive oil to a stockpot over medium heat.

Step 2

Add the onions, carrots, fennel, and celery to the pot. Cook for about 5 minutes, until the celery and onions are soft.

Step 3

Add garlic and mushrooms and cook for about another five minutes. Your kitchen will now smell heavenly.

Step 4

Add stock to the pot and stir.

Step 5

Add thyme leaves and bay leaf and lower heat to simmer.

Step 6

Add chicken, kosher salt, and chickpeas to the pot and cook for about 30 minutes.

Step 7

Take chicken breasts out of the soup and set aside to cool. Remove bay leaves.

Step 8

Cut up or shred chicken and throw away the bones. Add chicken back to soup for about 15 minutes to warm chicken.

Step 9

Add kale and simmer the soup for about five minutes.

Step 10

Serve hot with a bowl of fresh parsley on the table for each person to add as much as they'd like.