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Preheat oven to 375F (for Rosemary Croutons).
In a heavy bottom pot like a dutch oven, sauté onion in olive oil over medium-high heat until tender, stir occasionally for about 5 minutes. Add garlic and rosemary. Sauté 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.
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.
For Rosemary Croutons: Preheat oven to 375 F. With a sharp knife slice the bread in ¼ inch slices. If large, cut in half at a diagonal.
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.
Serve with a crusty crouton on top of each bowl.