Gather all your ingredients and tools. Having everything within reach makes cooking smoother and more enjoyable.
Heat a tablespoon of olive oil in a large pot over medium heat until it shimmers and you hear a gentle sizzle.
Add the chopped onions and celery to the pot. Cook, stirring occasionally, until they soften and become fragrant, about 5 minutes. They should turn translucent and release a sweet aroma.
Place the chicken breasts or thighs into the pot, searing them for about 3-4 minutes per side until lightly browned. You’ll notice a gentle sizzle and a golden hue forming.
Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer and cook for about 20 minutes, until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Add your greens to the pot and cook for another 5 minutes until they wilt but still retain their vibrant color and slight bite.
Squeeze the juice of a lemon into the soup, stirring gently to incorporate the bright citrus flavor. Wait until the soup cools slightly before adding lemon to preserve its freshness.
Taste the soup and season with salt and pepper as needed. Let it rest for a few minutes to allow flavors to meld.
Serve the soup hot, with the greens wilted and the chicken tender, garnished with lemon slices or herbs if desired.
