Greek Lemon Soup with Kale, Chickpeas and Grilled Chicken

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4 skin-on boneless chicken breasts

Kosher salt and freshly ground black pepper

2 teaspoons olive oil

1 carrot, finely diced

4 celery stalks, finely diced

1 red onion, quartered

1/4 cup oregano leaves

2 bunches Tuscan kale, ribs removed and leaves thinly sliced

1 clove garlic

One 15-ounce can chickpeas, rinsed and drained

2 cups chicken stock

2 cups vegetable stock

2 large eggs

3 tablespoons fresh lemon juice

1/4 cup nonfat Greek yogurt

1 tablespoon dill fronds