12ouncescurly kalewashed, stems removed, leaves torn
Heat the olive oil in a large heavy oven over medium. Add the onions, celery, carrots, thyme sprigs and a pinch of salt; cook, until onions are translucent, about 5 to 7 minutes, stirring occasionally.
Add in mushrooms and garlic; cook, stirring often, for 3 to 5 minutes. Pour in the stock, and add the chicken, chickpeas, the bay leaves, and red pepper. Season with salt, to taste; cover and simmer, about 30 minutes.
Stir in the kale; cover and simmer until kale is just tender about 3 to 5 minutes.
Discard thyme sprigs and bay leaves, before serving.
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