Lemon-Dill Chicken & Chickpea Soup

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) carrot, diced
• 3 1/2 oz (100 g) celery, diced
• 3 (9 g) garlic cloves, minced
• 17 1/2 oz (500 g) chicken thigh
• 5 cups (1200 ml) low-sodium chicken broth
• 14 oz (400 g) canned chickpeas
• 3 1/2 oz (100 g) kale
• 3 tbsp (45 ml) lemon juice
• 1 tsp (2 g) lemon zest
• 3 tbsp (9 g) fresh dill
• 2 oz (60 g) feta

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Method

1. Cook the diced carrot and celery gently in the olive oil 6 minutes, until soft; add the garlic 30 seconds.
2. Add the whole boneless chicken thigh pieces and broth, bring to a boil and simmer 15 minutes, until the chicken reads 165°F (74°C); lift it out and shred with two forks.
3. Add the rinsed chickpeas and shredded kale, simmer 5 minutes, until the kale is tender, then return the chicken.
4. Off the heat stir in the lemon juice, zest and dill; crumble the feta over each bowl. Four days in the fridge; it freezes for three months.