Place the chicken thighs in a large pot, pour in the water, and bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface and cook for about 40 minutes until the chicken is cooked through and the broth is flavorful.
Remove the chicken from the pot, set aside to cool slightly, then shred the meat into bite-sized pieces. Strain the broth through a fine mesh strainer to remove any impurities, if desired, and return it to the pot.
Heat the olive oil in the same pot over medium heat. Add diced onions and carrots, sautéing until they become fragrant and slightly translucent, about 8 minutes. The vegetables should be tender but not mushy.
Add the shredded chicken back into the pot with the vegetables. Pour in the freshly squeezed lemon juice, then season with salt, pepper, and a pinch of turmeric. Stir well to combine.
Let the soup simmer gently for another 10 minutes so the flavors meld and the lemon brightens the broth. Taste and adjust seasoning if needed.
Serve the bright, clear soup hot, garnished with chopped fresh herbs if desired for a fresh finish. Enjoy this comforting dish that’s full of flavor and zest.
