Sauté the aromatics: Heat oil in a large pot over medium. Add onion and celery with a pinch of salt. Cook 4–5 minutes until soft and glossy. Stir in garlic for 30 seconds until fragrant.

Bloom spices (optional): Add turmeric and red pepper flakes. Stir for 20–30 seconds to wake up the flavors.

Add broth and seasonings: Pour in chicken broth. Drop in the bay leaf and Parmesan rind if using. Bring to a gentle simmer.

Cook the chicken: Add the chicken pieces. Simmer 12–15 minutes for breasts or 18–20 for thighs, until cooked through. Avoid a rolling boil to keep the meat tender.

Shred the chicken: Remove chicken to a board. Shred with two forks into bite-size pieces. Return it to the pot.

Add zucchini: Stir in the sliced zucchini. Simmer 5–7 minutes until just tender but not mushy.

Finish with brightness: Stir in lemon zest and 1–2 tablespoons of lemon juice. Add chopped dill and parsley. Taste and adjust salt and pepper.

Optional richness: Swirl in butter and heavy cream or coconut cream. Heat gently for 1–2 minutes. Do not boil after adding cream.

Serve: Ladle into bowls. Top with extra herbs and a grind of black pepper. A squeeze of lemon at the table is a nice touch.