Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions soften.

Add the sliced mushrooms and minced garlic, and cook for about 3 more minutes until mushrooms soften and garlic becomes fragrant.

Pour in the chicken stock. Add the bay leaves, turmeric, crushed red pepper (if using), salt, and chickpeas. Bring the mixture to a boil.

Once boiling, add the shredded chicken. Lower the heat to a simmer, cover the pot, and let it cook for 15–20 minutes to let flavors meld.

Finally, stir in the baby kale, cover again, and simmer for another 5 minutes until the kale wilts.

Remove the bay leaves. Serve hot and enjoy.