Start by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion becomes translucent, about 5 minutes. The kitchen will fill with a warm aroma.
Add the chopped carrots and celery to the pot. Cook, stirring occasionally, until the vegetables are just tender and slightly softened, about 5-7 minutes. They should be vibrant and fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer. Carefully add the chicken thighs, making sure they are submerged in the broth. Cover the pot and let everything simmer gently for 30-40 minutes, skimming off any foam that rises to the surface. The broth will become rich and slightly cloudy, infused with flavor.
Once cooked, remove the chicken thighs from the pot and shred the meat with two forks, pulling it apart into bite-sized pieces. Return the shredded chicken to the soup and stir gently.
Add the lemon zest and squeeze in the lemon juice to brighten the broth. Stir in the chopped fresh herbs and season with salt and pepper to taste. Let the soup rest for 5 minutes so the flavors meld together.
Give the soup a final stir, taste and adjust seasoning if needed. Serve hot in bowls, garnished with extra herbs if desired. Enjoy the comforting warmth and vibrant flavors of this healing chicken soup.
