Chop the onion, celery, and carrots into small, even pieces for even cooking, and set aside. Mince the garlic and prepare your herbs.
Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and celery, cooking until they become translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the vegetables soften.
Add the minced garlic to the vegetables and cook for another minute until fragrant, stirring gently to prevent burning. The kitchen will fill with a warm, savory aroma.
Pour in the chicken broth and bring it to a gentle simmer. Use a ladle to skim off any foam or impurities that rise to the surface, keeping the broth clear and clean.
Add the chicken pieces to the broth, ensuring they are submerged. Cover the pot and let the chicken cook gently for about 15-20 minutes until just cooked through and tender, with juices running clear.
Remove the chicken pieces from the broth and set aside to cool slightly. Add the chopped carrots and herbs to the simmering broth, cooking for another 10 minutes until the vegetables are tender and the flavors meld.
While the vegetables cook, shred the chicken into bite-sized pieces, discarding any excess fat or bones if present.
Return the shredded chicken to the pot, stirring gently to combine. Add a splash of lemon juice and season with salt and pepper to taste, adjusting the acidity and saltiness as desired.
Let the soup rest for about 5 minutes off the heat to allow flavors to meld further. Taste again and adjust seasoning if needed.
Serve the soup hot, garnished with fresh parsley for a vibrant, herbal finish. Enjoy the comforting warmth and bright citrus notes!
