2 tablespoons olive oil
1 pound boneless chicken breast or thighs
2 chopped carrots
2 stalks chopped celery
3 cloves minced garlic
6 cups chicken broth
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 lemon, juiced
Heat the oil in a large pot over medium heat. Add chopped onions (if using) and sauté until translucent, about 5 minutes.
Add garlic, carrots, and celery. Sauté for another 5-7 minutes until softened.
Add chicken to the pot, cooking until no longer pink, about 5 minutes.
Pour in the chicken broth, ensuring ingredients are covered, and bring to a gentle boil.
Season with salt, pepper, and herbs of choice. Reduce heat and let it simmer uncovered for about 25 minutes.
Once the chicken is cooked, shred it and return it to the pot.
Stir in parsley and lemon juice just before serving, adjusting seasoning if necessary.
Ladle soup into bowls and serve.