Heat 2 TBSP of olive oil in a Dutch oven or stockpot over medium-low heat. Season the chicken with a bit of salt and pepper, and once the oil is hot/shimmering, add the chicken to the pot and cook it through, until no longer pink in the center. Time will vary with different cuts of chicken. Chicken strips/tenders should take 8-10 minutes; chicken breasts can vary between 10-15 minutes; chicken thighs, 8-12 minutes. If you have a meat thermometer, ensure your chicken has reached an internal temperature of 165° F.
Once the chicken is cooked, remove it from the pan and set it on a plate or cutting board lined with paper towels to soak up any excess oil.
Add the onion and garlic to the pot. (If you find the bottom of the pot to be dry, feel free to add a bit of oil.) Simmer the onions and garlic over medium-low heat for about 2 minutes, stirring occasionally; add the carrots, kale, chili flakes, and Italian seasoning, and simmer, stirring occasionally, until the onion and carrots are tender and the kale has turned bright green in color.
Add the chicken broth to the pot and increase the heat to medium-high, bringing the soup to a simmer. Let the soup simmer for about five minutes, then add the farfalline. Bring the heat to medium-low and let it simmer for about 15 minutes, or until the pasta has cooked.
Remove the soup from the heat and finish it off with a splash of juice from half a lemon. (The acidity really brightens the flavors!) Give the soup a good stir, and serve with fresh bread or saltines.