Add onion, celery and carrots; cook, stirring occasionally, 5 minutes.
Add mushrooms and garlic; cook, stirring often, 3 minutes.
Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer.
Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
Remove chicken from Dutch oven; cool slightly.
Shred meat with 2 forks; discard bones.
Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes.
Discard thyme sprigs and bay leaves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
