To start, grab a large Dutch oven or stockpot. Add the olive oil and heat it up over medium-high heat. Once hot, toss in the diced onion and sauté for about 5 minutes. You’re looking for the onion to become translucent and slightly softened. Stir it intermittently to keep it from browning.
Next, add the sliced mushrooms to the pot. Continue sautéing for about 2 minutes, stirring occasionally. The mushrooms will soften and release their delicious juices, enhancing the overall flavor of your soup.
Now it’s time to bring in the flavor! Add the finely chopped garlic and sauté for another minute. Keep stirring nearly constantly to prevent the garlic from burning and turning bitter.
Pour in the reduced sodium chicken broth and add the cooked shredded chicken and drained chickpeas. Stir in the diced zucchini, cumin, and coriander, and season with salt and pepper to taste. If you like a little heat, add the optional red chili flakes and cayenne pepper as well. Bring the mixture to a boil, allowing it to simmer for about 10 minutes. The chicken should be warmed through, and the flavors will meld beautifully. If at any point the soup seems too thick, feel free to add a cup or two of water.
Afterward, add the torn kale leaves and the lemon juice. Boil for another 1 to 2 minutes, or until the kale has wilted and turned vibrant green. This step adds not only flavor but also vital nutrients.
Finally, taste your soup and adjust any additional seasonings as needed. The amount of salt you add can vary based on the chicken broth you used and your personal preference. Serve the soup immediately for the best experience. Enjoy the warmth and flavors while they’re at their peak!
