I have made his soup with chickpeas and chicken and both are winners. I would encourage you to try something new. Get out of your comfort zone and try with the chickpeas. Either way I love this soup because of all the veggies in it.

4 cups veggie broth
1 cup water
Organic chicken thighs or breasts (4) OR 1 can organic chickpeas
1 cup chopped kale
1 cup chopped carrots
1/2-1 cup chopped onion ( whichever you prefer-some people like more onion)
1 cup chopped celery
1/2 bag of frozen organic peas/carrots
Egg noodles (can place in crockpot towards the last 1-2 hours or boil on stove then pour in crockpot. You can also use quinoa and pour soup over that or mix in zucchini spiral noodles-both good for a low carb option)
Gluten free cornbread from Trader Joes
If using chicken, you will need to cook the chicken first. Chickpeas can just be poured into the crockpot.

Place ingredients in crockpot for soup and cook on low for eight hours.
Purée 1 cup squash and zucchini – Purée 1/2 zucchini and 1/2 a squash.
Mix cornbread as directed on box (I use almond milk instead of dairy milk).
Add in 2 tbsp ground flax if you would like .
Mix zucchini and squash into cornbread mix and bake as directed