Start by laying out all your ingredients. It’s crucial to have everything at hand. This way, you’re not running around while the pot is on the stove.

In a pot, pour in a little olive oil and heat it over medium heat. Add the chicken breast. Season with salt and pepper. Cook it for about 6-7 minutes per side, or until it’s golden brown and cooked through. Remove and set aside to cool.

In the same pot, toss in the chopped onion, celery, and carrots. Sauté them for about 5 minutes, or until the vegetables are soft and fragrant. This is where the foundation of flavor begins.

Next, stir in the minced garlic, oregano, and basil. Cook for another minute, allowing the garlic to bloom and infuse the oil with its aromatic goodness.

Now, it’s time for the liquid gold—chicken broth. Pour in the 8 cups of broth, and bring everything to a gentle simmer. Stir to combine. Feel free to scrape the bottom to release any chicken bits.

While the soup simmers, shred the cooked chicken using two forks. Once the broth is simmering, add the shredded chicken back into the pot.

Squeeze in the juice of one lemon. Taste the soup for seasoning and add more salt and pepper if needed. Let it simmer for an additional 10 minutes to meld the flavors.

Ladle the soup into bowls and garnish with fresh parsley. Serve hot, and enjoy the warmth that fills your heart and home.