Wash and chop all vegetables evenly and cut the chicken into bite-sized pieces.
Heat the oil in a large pot over medium heat and cook the onion until soft and translucent.
Add garlic and ginger and cook briefly until fragrant.
Add the chicken pieces and cook for a few minutes until lightly sealed on the outside.
Stir in celery, zucchini, cauliflower, turmeric, salt, and black pepper.
Pour in the chicken broth and bring the soup to a gentle boil.
Reduce the heat and let the soup simmer uncovered for twenty to twenty-five minutes.
Add spinach or kale and cook for two to three minutes until wilted.
Stir in lemon juice, adjust seasoning if needed, and serve warm garnished with fresh herbs.