Place a large heavy-bottomed pot over medium heat, then add a splash of oil. Once hot, add the chicken thighs and sear until golden brown on each side, about 4-5 minutes per side. Remove and set aside.
Add chopped onions, minced ginger, and a pinch of salt to the same pot. Sauté for about 5 minutes until fragrant and translucent, with the aromatics softening and releasing a rich aroma.
Stir in chopped carrots and celery, cooking for another 8 minutes until the vegetables start to soften slightly and their scents deepen.
Pour in the chicken stock, bringing the mixture to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear and clean.
Return the seared chicken thighs to the pot, nestling them into the broth. Reduce the heat to low and let everything simmer gently for 30 minutes until the chicken is tender and falling off the bone.
Remove the chicken thighs carefully, shred the meat with two forks, and discard the bones. Return the shredded chicken to the pot.
Add chopped greens to the simmering soup during the last 5 minutes, stirring until wilted and vibrant.
Zest and squeeze fresh lemon juice into the soup, then taste and adjust seasoning with salt and pepper as needed.
Give the soup a gentle stir, ensuring all flavors meld together and the greens are evenly distributed. Ladle into bowls and serve hot, garnished with additional lemon if desired.
