Start by heating olive oil in a large pot over medium heat. Sauté diced onions and sliced carrots until they’re soft and fragrant, about 8 minutes, until the onions turn translucent and the carrots begin to caramelize slightly.
Add the minced garlic to the pot and cook for another minute until it’s fragrant and slightly golden, stirring constantly to prevent burning.
Pour in the chicken stock and bring it to a gentle simmer. As it heats, add the chicken pieces, stirring to distribute evenly. Let the soup simmer gently for about 15 minutes, or until the chicken is cooked through and tender.
While the soup cooks, zest both lemons and juice one of them. Set the lemon zest aside for later. Using a juicer or muddler, extract the maximum juice from the lemons without seeds.
Add the lemon zest and half of the lemon juice to the soup, stirring well. Continue simmering for another 5 minutes to let the flavors meld, then taste and adjust seasoning with salt and pepper.
Finish by stirring in the remaining lemon juice for brightness, and sprinkle with chopped fresh herbs for a fresh herbal note.
Serve the soup hot, ladled into bowls, garnished with extra herbs if desired. The broth should be clear, bright, and fragrant, with tender chicken and vegetables floating invitingly.
