Gather all your ingredients and tools—this keeps the process smooth and enjoyable.
Heat the large pot over medium heat and add the olive oil. Once shimmering, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes. It should smell sweet and look slightly softened.
Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly, until fragrant. You’ll notice the aroma fill the air and the garlic turn a light golden color.
Pour in the chicken broth and bring it to a gentle simmer. Stir in the lemon zest and shredded cooked chicken, allowing everything to meld together for about 5 minutes. The broth will become slightly cloudy, and you’ll see gentle bubbling.
In a small bowl, whisk the eggs with the lemon juice until well combined. This mixture should be smooth and slightly frothy.
Reduce the heat to low so the broth is simmering gently. Slowly pour the egg mixture into the pot in a thin stream, stirring constantly with a whisk or spoon. Watch as delicate, silky ribbons form and swirl through the soup.
Let the soup simmer for another 2 minutes, just enough for the eggs to set into tender ribbons. You’ll notice the texture thickening slightly and the aroma brightening.
Taste the broth and adjust with salt and pepper as needed. The soup should be lively and balanced—bright with lemon but not overpowering.
Serve the soup hot, garnished generously with freshly chopped herbs for a burst of color and freshness. The final dish should look vibrant, with silky egg ribbons and a fragrant, tangy broth.
