Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add the chopped onions and diced carrots to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant, and the onions are translucent.
Stir in the minced garlic and cook for an additional 30 seconds until aromatic, filling the kitchen with a warm garlic scent.
Pour in the chicken broth and bring the mixture to a gentle simmer. Once bubbling, add the shredded cooked chicken to the pot.
Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Add the juice of one large lemon, squeezing directly into the soup, and stir in the chopped herbs for a burst of fresh flavor.
Taste the soup and adjust seasoning with salt or more lemon juice as needed for brightness and balance.
Serve the soup hot in bowls, garnished with lemon slices and additional herbs for a vibrant presentation.
