Gather all your ingredients, chopping the onion, carrots, and celery into small, even dice to ensure quick and uniform cooking.
Heat a large heavy-bottomed pot over medium heat, then add olive oil and let it shimmer.
Add the diced onion and cook, stirring occasionally, until it becomes fragrant and translucent, about 5 minutes.
Stir in the diced carrots and celery, cooking for another 5-7 minutes until they soften slightly and release a sweet aroma.
Pour in the chicken broth and bring it to a gentle simmer, watching for steam and tiny bubbles forming around the edges.
Stir in the shredded cooked chicken, dried thyme, and a pinch of salt and pepper, then squeeze in the fresh lemon juice.
Let the soup simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and the vegetables are tender but not mushy.
Taste the broth and adjust seasoning with more salt, pepper, or lemon if needed to brighten the flavors.
Turn off the heat and allow the soup to rest for 5 minutes, letting the flavors settle and deepen.
Serve the healing chicken soup hot, ladling it into bowls and garnishing with fresh herbs if desired.
