Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 8 minutes.
Add the minced garlic and grated ginger to the pot. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and bring it to a gentle simmer. Carefully add the chicken thighs, ensuring they are submerged in the broth. Cover the pot and let it simmer for about 20 minutes, until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and set aside to cool slightly. Use tongs to shred the chicken into bite-sized pieces, discarding any bones or skin.
Return the shredded chicken to the pot. Stir in the freshly squeezed lemon juice and chopped herbs. Taste the soup and season with salt and pepper as needed.
Let the soup simmer uncovered for another 10 minutes, allowing flavors to meld and the soup to warm through.
Give the soup a final taste and adjust seasoning if necessary. Serve hot, garnished with extra herbs or a squeeze of lemon if desired.
