In a large pot, heat a splash of olive oil over medium heat. Add diced onions, carrots, and celery, sautéing for about 5–7 minutes until tender.

Add the shredded chicken to the pot, stirring it into the sautéed vegetables, and cook for an additional 3–5 minutes.

Pour in the broth and the grain, increasing the heat until boiling, then stir gently to combine.

Reduce the heat to a gentle simmer and cover the pot. Cook for 15–20 minutes for rice or according to package instructions for pasta.

Remove from heat and squeeze fresh lemon juice into the soup. Stir in chopped herbs.

Adjust seasoning with salt and pepper, ladle into bowls, and garnish with herbs if desired.