To make this soup, start by heating the olive oil in a large soup pot over medium heat. Dice the onion and celery, slice the mushrooms, and add them to the pot. Sauté for 6-7 minutes, stirring occasionally, until the veggies have softened.

Next, mash the garlic cloves and add them to the pot along with the thyme. Stir and cook for one minute longer, just until fragrant.

Then, add the chicken, chicken broth, orzo, bay leaf, salt, and pepper. Stir everything together and bring to a gentle boil.

Once it starts to bubble, cover the pot, reduce the heat to low, and let it cook for 15 minutes.

After 15 minutes, remove the cover and add the diced butternut squash. Cover again and continue cooking for another 15-20 minutes, or until the chicken is cooked through.

When the chicken is ready, take it out of the pot and shred it with two forks. Add the shredded chicken back to the pot, along with the chopped kale, parsley, and lemon juice.

Stir everything together, taste, and adjust the seasoning with more salt and pepper if needed.

Serve warm, and if you'd like, sprinkle with Aleppo pepper or red pepper flakes before serving.