Prep your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Chop potatoes if using. Rinse and chop the greens. Pat the chicken dry and season lightly with salt and pepper.

Build the flavor base. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the veggies soften and the onion looks translucent.

Add aromatics. Stir in garlic (and ginger, if using) for 30–60 seconds until fragrant. If using turmeric, add it now and stir to coat the vegetables.

Brown the chicken (optional but recommended). Push the veggies to the sides and place chicken pieces skin-side down in the center. Sear 3–4 minutes per side to develop flavor. If skipping browning, just move to the next step.

Simmer the soup. Add the broth, bay leaves, thyme, rosemary, and potatoes or parsnips if using. Scrape up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer. Cover and cook 25–35 minutes, until the chicken is fully cooked and tender.

Shred the chicken. Remove the chicken to a bowl. Discard skin and bones, then shred the meat with two forks. Return the shredded chicken to the pot.

Add greens and optional veggies. Stir in kale or chard and simmer 5 minutes until tender. If using spinach, add in the last 1–2 minutes. Add peas, corn, or cooked grains now if you like.

Finish with lemon and season. Add lemon zest and a squeeze of juice. Taste and adjust salt and pepper. Remove bay leaves and herb stems.

Serve. Ladle into bowls and garnish with chopped parsley and extra black pepper. Add more lemon at the table if you like a brighter finish.