Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
Dice the onion, carrots, and celery into small, even pieces, setting them aside for easy access.
Add a splash of oil to the pot and warm it over medium heat, then add the diced vegetables. Sauté them until they become fragrant and the onions turn translucent, about 5 minutes, releasing a sweet aroma.
Pour in the chicken broth and add the shredded chicken along with a bay leaf. Stir gently to combine all the ingredients.
Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Let it cook uncovered for about 20 minutes, allowing flavors to meld and the vegetables to soften further.
Taste the broth and remove the bay leaf. Adjust the seasoning with salt and pepper, adding a squeeze of lemon if you like a bright, fresh zing.
Ladle the hot soup into bowls, garnishing with chopped fresh herbs for a vibrant finish if desired.
