Gather all your ingredients: shredded chicken, vegetables, broth, pasta or rice, garlic, and herbs. Having everything prepped makes the cooking process smooth and enjoyable.
Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add diced onion, chopped carrots, and diced celery to the pot. Sauté for about 8 minutes, stirring occasionally, until the vegetables soften and release a sweet, earthy aroma.
Add minced garlic to the vegetables and cook for another 2 minutes until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth, bringing the mixture to a gentle simmer. Loosely cover the pot and let it simmer for 10 minutes, allowing flavors to meld and vegetables to become tender.
Add the shredded cooked chicken and pasta or rice to the simmering broth. Cook for about 10 minutes for pasta or 15 minutes for rice, until tender but not mushy.
Taste the broth and season with salt and pepper as needed. If the soup is too thick, splash in a bit more broth; if too thin, simmer uncovered to reduce slightly.
Squeeze fresh lemon juice into the soup and stir well. Add lemon zest if desired for an extra citrus punch.
Turn off the heat and stir in chopped fresh herbs like parsley or basil for a pop of color and flavor.
Let the soup rest for 5 minutes off the heat to allow flavors to meld further and cool slightly for serving.
Serve the soup hot, garnished with additional herbs if desired, and enjoy the comforting, vibrant flavors in every spoonful.
