Start by heating your large soup pot over medium heat. Once warm, add a splash of oil and sauté the diced onions, sliced carrots, and chopped celery until they become fragrant and start to soften, about 5 minutes. You'll notice the vegetables turning slightly translucent and the kitchen filling with a savory aroma.
Add the minced garlic to the vegetables and cook for another minute, stirring constantly. The garlic should become aromatic and slightly golden, enhancing the depth of the broth.
Pour in the chicken broth and bring the mixture to a gentle simmer. As it heats, the vegetables will continue to soften, and the broth will start to bubble gently around the edges.
Add the shredded cooked chicken to the broth, stirring to distribute evenly. Season the soup with salt and pepper to taste, and let it simmer uncovered for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
Use a fork to test the vegetables; they should be tender but not mushy. Taste the broth and adjust salt and pepper if needed, ensuring the flavors are balanced and satisfying.
Once ready, ladle the hot soup into bowls, and serve immediately with crusty bread if desired. The broth should be warm, flavorful, and comforting, with tender vegetables and shredded chicken throughout.
