Prep your ingredients by dicing vegetables and mincing garlic.

In a large pot over medium heat, add olive oil and sauté onions and garlic until fragrant (about 3 minutes).

Add carrots and celery; cook until tender but still crisp (about 5 minutes).

Pour in chicken broth along with thyme, parsley, salt, and pepper; bring to a gentle boil.

Lower heat and add chicken breasts; simmer for about 20 minutes or until cooked through.

Remove chicken to shred it; return to the pot with lemon juice and adjust seasoning before serving.