1. Season the chicken breasts generously on both sides with salt and cracked black pepper. Heat a cast iron pot or heavy pot with a lid over medium-high heat and add the olive oil. Once hot, add the chicken and sear the first side for about 5 minutes until golden.

2. Flip the chicken, lower the heat to medium-low, and sear the second side for about 10 minutes, until cooked through. Cut into the thickest part to confirm it is done. Remove the chicken and set aside to cool slightly.

3. Turn the heat back up to medium-high. Add celery, onion, garlic, bay leaf, carrots, and ginger to the same pot. Let the vegetables sear undisturbed for about 5 minutes to develop flavor.

4. Add 1/2 cup water, cover with the lid, and let the vegetables steam and soften for about 10 minutes. While they cook, shred the chicken.

5. Shred the chicken using a stand mixer with the paddle attachment or two forks until it reaches your preferred texture. While the chicken is still warm, add the mayonnaise and stir until fully combined. Set aside.

6. Turn off the heat and discard the bay leaf. Transfer the vegetables to a blender. Add only 1 to 2 tbsp of the cooking liquid from the bottom of the pot.

7. Add salt, cracked black pepper, lemon juice, and nutritional yeast if using. Blend until completely smooth and creamy.

8. Pour the blended vegetable mixture over the chicken and mayo. Stir until evenly combined. Fold in the sliced parsley and taste. Adjust with more salt or pepper if needed. If using lemon zest, stir it in now.

9. Transfer the salad to the refrigerator and chill until cold. The texture will firm up slightly as it rests. Once chilled, the chicken soup salad is ready to serve.