Start by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
While the aromatics are cooking, season the chicken thighs with sea salt and pepper. Once the onions and garlic are ready, transfer them to the crock pot. Place the seasoned chicken thighs on top.
Pour the chicken broth and optional white wine into the crock pot. Then add the chopped artichoke hearts, uncooked rice, Italian seasoning, and dried parsley. Stir everything gently to combine.
Cover the crock pot with its lid and set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours.
About 30 minutes before serving, add the chopped kale to the crock pot. Taste the soup and adjust the seasoning with more sea salt if needed.
Once the cooking time is up, carefully remove the chicken thighs from the soup and shred the meat with two forks. Return the shredded chicken to the crock pot, stirring to combine. Ladle the soup into bowls, drizzle with a touch of olive oil, and garnish with red pepper flakes and fresh lemon wedges.
