Ingredients
Equipment
Method
- Heat a heavy-bottomed pot over medium heat and add a splash of olive oil. When the oil shimmers and smells fragrant, add diced onions and minced garlic. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.

- Add diced carrots, celery, and potatoes to the pot. Stir well, then cook for another 8 minutes, until the vegetables start to soften and release their aroma.

- Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, stir in the shredded cooked chicken and allow everything to cook together for 20-25 minutes, until the vegetables are tender and flavors meld.

- Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors and give the soup a lively finish.

- Give the soup a gentle stir, then ladle into bowls, ensuring each serving has a good mix of vegetables and chicken. Serve hot and enjoy the comforting, hearty flavors.

Notes
Feel free to customize with your favorite vegetables or add herbs like parsley for extra freshness.
