Chicken and Rice Soup with Kale

Heat the oil in a large pot over medium heat. Once hot add the chopped onions and mix. Sauté for approximately 6-8, minutes, stirring occasionally. Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the rice, Italian seasoning, dried thyme, salt, and pepper. Mix thoroughly to combine. Cook for 1 minute before adding chicken broth (or water) to the pot.
Increase heat to high and bring to a boil. Add the chicken breasts, then reduce heat to low and cover with a lid. Simmer for approximately 30-35 minutes.
Very carefully remove the chicken breasts from the pot and set them aside on a plate to cool.
Meanwhile, add the white wine (optional), artichoke hearts, and zucchini to the pot. Mix well. Increase heat to medium and allow vegetables to cook for approximately 4-5 minutes.
Shred the chicken and return to the pot. Add the freshly chopped kale (the pot will be full, but the kale will shrink) and stir. Continue to cook until the kale is wilted and all the vegetables are fully cooked, approximately 5 minutes.
Garnish with chili flakes and fresh lemon juice.