Prep and chop all the vegetables and set aside, including the garlic and ginger, mushrooms, and kale.
Using a different cutting board and knife, prepare the chicken thighs. If using the same board and knife, be sure you do not use them again without thoroughly washing them. Do not prepare the chicken and then the vegetables on the same board and with the same knife.
Heat olive oil in a large soup or stock pot over medium-high heat, do not allow to smoke. Add the chicken thighs and ½ tsp of salt, stirring and cooking until no longer pink, 3-5 minutes.
Add the squash, leeks, carrots, celery, garlic, ginger, and all of the dry spices including salt, and stir to combine.
Add the chicken broth, coconut aminos, apple cider vinegar, and balsamic vinegar and stir.
Bring to a boil, redice heat, cover and simmer for 1 hour. Taste and adjust salt if necessary.
Add mushrooms and kale and stir, simmer for an additional 30 minutes.
Serve in a bowl and feel better! (Be sure to let it cool a bit first)