Wash and chop all the vegetables and dice the chicken into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté until onions turn translucent (around 5 minutes). Then add minced garlic and cook for another minute.
Push the vegetables to one side of the pot and add the diced chicken. Cook until the chicken is lightly browned on all sides.
Sprinkle thyme, rosemary, salt, and pepper over the chicken and vegetables. Stir to combine and let the flavors meld for a minute.
Pour in the chicken broth and add the drained and rinsed chickpeas to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 20-25 minutes or until the chicken is cooked through and the flavors have melded together.
Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or herbs according to your taste preferences.
Ladle the protein-rich chicken chickpea soup into bowls. Optionally, add a handful of fresh spinach or kale for extra nutrients and a splash of lemon juice for a zesty kick before serving.