Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic, grated ginger, turmeric, and optional red-pepper flakes. Cook for 30–60 seconds, stirring constantly, until the aromatics smell fragrant.

Pour in the chicken broth and diced tomatoes with their juices. Add the chicken, chickpeas, kosher salt, and black pepper.

Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for 18–25 minutes, until the chicken reaches 165°F (74°C) internally and is easy to shred.

Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.

Stir in the chopped kale and simmer for 2–4 minutes, until tender. If using baby spinach, simmer it for about 1 minute instead.

Remove the pot from the heat and stir in the lemon juice. Taste the soup and adjust the salt, pepper, and lemon juice as needed.

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with your favorite crusty bread or a simple green salad.