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Preheat oven to 375F ( for Rosemary Croutons)
In a heavy bottom pot like a dutch oven, saute onion in olive oil over medium-high heat until tender, stir occasionally for about 5 minutes. Add garlic and rosemary. Saute for 2 minutes.
Add chicken stock, bay leaves, soy sauce, salt, pepper, chili flakes and whole chicken thighs, bring to a boil. Cover and simmer on low heat for about 15 minutes. (Start the rosemary croutons)
Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite-size pieces.
Add chickpeas and chopped kale. Bring soup to a simmer for 5-10 minutes until kale is softened.
Add a light squeeze of lemon. Taste for salt.
Preheat oven to 375 F. With a sharp knife slice the bread in ¼ inch slices. If large, cut in half at a diagnol.
In a small bowl, mix the oil, garlic, and rosemary.
Brush on both sides of bread and place on a baking sheet in oven until crisp and golden about 15-20 minutes.