Gather all your ingredients and equipment before starting. You’ll need a heavy-bottomed pot, a sharp knife, and a cutting board.
Heat olive oil in the pot over medium heat until it shimmers and starts to smell fragrant, about 1 minute.
Add diced onion, chopped celery, and minced garlic to the pot. Sauté until vegetables are translucent and fragrant, about 5 minutes, with gentle bubbling and a slightly sweet aroma filling the air.
Pour in the chicken broth, stirring to loosen any bits stuck to the bottom of the pot. Bring the broth to a gentle simmer, watching for small bubbles around the edges.
Add the shredded cooked chicken to the simmering broth. Stir gently to distribute evenly, then let it cook on low heat for 10-15 minutes, allowing the flavors to meld and the chicken to heat through.
Skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting. This step helps maintain the soup’s bright appearance.
Stir in lemon juice and chopped herbs—parsley and thyme—giving the soup a fresh, vibrant aroma and flavor. Adjust salt and pepper to taste.
Let the soup simmer for another 2-3 minutes to allow the flavors to combine fully. The broth should now be fragrant and slightly brightened by the lemon.
Taste the soup and add extra salt, pepper, or lemon juice if desired, balancing the flavors to your liking.
Use a ladle to carefully serve the hot, clear broth filled with tender chicken and herbs into bowls. The soup should be steaming, fragrant, and inviting.
Finish with a sprinkle of additional fresh herbs if desired, and enjoy immediately for a warm, revitalizing meal.
