Chop carrots, celery, and onion. Add them to the cooking pan and season with peppercorns, bay leaves, and salt. Add chicken carcass to it.

Add water for the soup's consistency. Mix everything well. Put it on high heat and bring it to a boil.

Simmer for an hour on low heat.

Remove the pan from heat. Discard chicken carcasses and reserve the stock for later use.

Heat oil and butter in the pan. Add garlic, shallots, carrots, parsley, and cook for ten minutes.

Add the stock to it and bring to a simmer for twenty minutes.

Now add kale and cavalo nero greens to the pan. Cook well.

Lastly, add spinach leaves.

While the soup is simmering, squeeze in the lemon. Add the chicken carcass we cooked before.

Season with salt and pepper.

Jamie Oliver chicken soup is ready.