Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, garlic, and minced ginger, sautéing until fragrant and the onion turns translucent, about 5 minutes. The kitchen should fill with a warm, savory aroma.
Add the chopped carrots and celery to the pot. Cook for about 8 minutes, stirring occasionally, until the vegetables soften slightly and release their sweet, earthy scents. They should begin to look a little glossier and tender.
Pour in the chicken stock, bringing the mixture to a gentle simmer. Use a wooden spoon to skim off any foam or impurities that rise to the surface, resulting in a clearer broth. The stock should start bubbling gently and smell deeply savory.
Gently nestle the chicken thighs into the simmering broth. Reduce the heat to low and let them simmer uncovered for about 30 minutes, until the meat is tender and easily falls off the bone. You’ll notice the broth deepening in flavor and the chicken turning opaque and juicy.
Remove the chicken thighs from the pot and set aside to cool slightly. Use two forks to shred the meat into bite-sized pieces, discarding bones and skin if present. Return the shredded chicken to the pot, stirring to combine.
Add the chopped greens to the soup during the last 5 minutes of cooking. Stir until wilted and vibrant, adding a fresh, slightly bitter note that balances the richness of the broth. The greens should be tender but still lively in color.
Taste the soup and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the overall flavor and add a zesty shimmer. Adjust seasoning, then ladle into bowls when ready to serve.
Serve the hot, nourishing chicken soup with a sprinkle of fresh herbs if desired. Enjoy the comforting aroma, tender chicken, and vibrant vegetables in every spoonful.
