Preheat a large dutch oven or heavy bottomed pan over medium heat. Add the pancetta or bacon and fry, stirring every 1-2 minutes. Once cooked through and crisp, use a slotted spoon to transfer the pancetta to a paper towel lined tray or plate.

Add an additional 1 tablespoon olive oil to the pan and turn the heat down to medium low.

Add the onions, carrots, and celery, and let them cool until soft, scraping off any brown bits from the bottom of the pan. Cook for 7-8 minutes until very fragrant and nearly translucent. 

Add the minced garlic, oregano, and a pinch of red pepper flakes and continue to cook until aromatic, about 1 minute.

Add the unsalted butter to the pan and let it melt into the vegetables.

Sprinkle in the flour and begin stirring immediately to distribute the flour and mix it with the butter. Continue to stir and cook for 2 minutes, letting the flour taste cook out.

Slowly pour 1 cup of the chicken broth into the pot and stir until the flour mixture dissolves into the broth. 

Pour in the rest of the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat.

Add the potatoes to the pot and carefully place the chicken breasts into the broth, making sure they are completely submerged in the liquid. Let simmer until the chicken is cooked through and potatoes are just fork tender, checking the chicken after 10-15 minutes for doneness. 

Remove the chicken breasts and let cool slightly on a plate or tray.

Reduce the heat under the pot to medium and add in the kale and heavy cream. Add the pancetta or bacon back into the pot and stir to combine. Taste the soup and adjust the salt and pepper to your preference.

Once the chicken breasts are cooled enough to handle, shred or cube the chicken breasts and add back into the dutch oven. Take the pot off of the heat and add the chopped parsley, grated parmesan and lemon zest, stirring to combine.  Serve right away and enjoy with a slice of crusty bread!