1. Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become soft and translucent. Stir in the minced garlic, carrots, and celery, cooking for another 2-3 minutes until fragrant.

2. Add Seasonings and Tomatoes

Sprinkle in the salt, black pepper, oregano, thyme, and red pepper flakes. Stir well to coat the vegetables with the seasonings. Add the diced tomatoes, including their juices, and cook for another 2 minutes to enhance their natural sweetness.

3. Simmer the Broth and Cook Chicken

Pour in the chicken broth and 1 cup of water. Add the whole chicken breasts or thighs directly into the pot. Bring the soup to a gentle simmer, cover, and cook for about 20 minutes until the chicken is fully cooked and tender.

4. Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.

5. Add Beans and Greens

Stir in the drained cannellini beans and chopped spinach or kale. Let the soup simmer for another 5 minutes until the greens are wilted and the beans are heated through.

6. Finish with Lemon and Serve

Stir in the fresh lemon juice for a bright, fresh flavor. Taste the soup and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and top with Parmesan cheese if desired. Serve hot with crusty bread on the side.