1. Warm the Oil:
   • Place a large soup pot or Dutch oven over medium heat.
   • Add 1 tablespoon of olive oil and allow it to warm for about 30 seconds.
2. Sauté the Aromatics:
   • Add the finely chopped onion, sliced carrots, and sliced celery to the pot.
   • Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
   • Stir in the minced garlic and cook for 1 additional minute, being careful not to let the garlic burn.
3. Add Broth and Seasonings:
   • Pour in the 6 cups of chicken broth.
   • Stir in the shredded chicken, dried thyme, dried parsley, and bay leaf (if using).
   • Increase the heat to bring the soup to a gentle boil, then reduce the heat to low, covering the pot to let it simmer.
4. Simmer the Soup:
   • Allow the soup to cook for about 10–15 minutes, or until the vegetables are fork-tender.
   • Season with salt and pepper to taste.
5. Add Lemon Juice:
   • Once the soup has finished simmering, remove the bay leaf if used.
   • Stir in the fresh lemon juice (about 2 tablespoons). This adds a bright, tangy flavor to the soup.
6. Serve and Garnish:
   • Ladle the soup into bowls.
   • Top with chopped parsley or lemon zest if desired, for extra flavor and visual appeal.

Serving Suggestions

• Enjoy this soup as a light lunch or a hearty dinner.
• Pair it with a slice of crusty bread or whole grain crackers for a more filling meal.
• Add a fresh side salad to round out the meal with extra vegetables.