Begin by heating the large pot over medium heat and adding a splash of oil. Sauté diced onion, minced garlic, and sliced ginger until fragrant and the onion is translucent, about 5 minutes.
Add chopped carrots and celery to the pot, stirring well. Cook for another 8 minutes until the vegetables soften slightly and release sweet aromas, stirring occasionally.
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.
Gently drop in the bone-in chicken thighs. Reduce the heat to low and let them simmer uncovered for about 30 minutes, until the chicken is tender and falling off the bone.
Carefully remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat with two forks, discarding the bones.
Return the shredded chicken to the soup, stirring to combine. Add the chopped greens during the last 5 minutes of cooking, allowing them to wilt and turn vibrant green.
Finish by squeezing fresh lemon juice into the soup to brighten the flavors. Taste and adjust salt and pepper as needed.
Serve the hot, nourishing soup in bowls, garnished with a little extra lemon zest or herbs if desired.
