Heat 2 tablespoons of olive oil in dutch oven.
Chop celery, carrots and onion and add to pot.
Sprinkle with salt and add pepper.
Once veggies start to get soft, add half the amount of grated ginger and all the lemon zest. Stir.
Add chopped sage and basil. Stir.
Rinse mushrooms and thinly slice them.In your pot, move veggies to the sides so you can see the bottom of the pot. Add a drizzle of olive oil and put the mushrooms in a little at a time and let them brown and cook slightly. Repeat this till all the mushrooms have been added and are almost fully cooked. Add half the amount of the lemon juice to deglaze the pot - either one small lemon or half of a large lemon - scraping up any brown bits on the bottom of it.
Add the minced garlic and the rest of the grated ginger. Stir.
Place chicken skin side down on top of the veggies.
Add broth till chicken and veggies are completely covered. Usually takes one and a half 32 ounce cartons of broth. You can just cover with water also.
Let simmer on low to medium heat till chicken is full cooked, at least 45 minutes.
Remove chicken and shred off the bone and add back to the soup.
Add in the spinach/kale and let it wilt into the soup.
Add the rest of the lemon juice, stir and serve!