Preheat the oven to 375°F for the rosemary croutons.

Sauté onion in olive oil over medium-high heat until tender, about 5 minutes. Add garlic and chopped rosemary, and sauté for 2 minutes.

Combine chicken broth, bay leaves, soy sauce, salt, pepper, and chili flakes along with whole chicken thighs. Bring to a boil, then cover and simmer on low heat for about 15 minutes.

Shred the cooked chicken thighs into bite-size pieces after removing them from the broth. Return the shredded chicken to the pot.

Stir in the garbanzo beans and chopped kale. Simmer for 5-10 minutes until the kale is softened.

Add a light squeeze of fresh lemon juice and taste the soup. Adjust salt if needed.

Slice the sourdough bread into 1/4 inch slices for your croutons. Mix olive oil, minced garlic, and rosemary before brushing onto each slice.

Bake the bread for about 15-20 minutes, until crisp and golden brown.

Serve the chicken kale soup hot, topped with a crouton on each bowl.