Step 1: Heat the oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots; cook, stirring occasionally for 5 minutes.
Step 2: Add the mushrooms and garlic; cook stirring often for 3 minutes. Stir in the stock, thyme, bay leaves, and chickpeas. Bring to a simmer.
Step 3: Add the chicken, salt, and crushed red pepper. Cover and simmer for about 25 minutes, until the chicken is done.
Step 4: Remove the chicken from the Dutch oven, Let it cool slightly and shred with a fork. Discard the bones. Stir the chicken and kale into the soup, Cover and simmer until the kale is tender, about 5 minutes.
Step 5: Discard the thyme and bay leaves. Enjoy your soup!
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