Begin by mincing the garlic and chopping your fresh herbs; set aside.
In a large pot, heat olive oil over medium heat until shimmering and fragrant, about 30 seconds.
Add the minced garlic to the pot and sauté until it becomes fragrant and just starting to turn golden, about 30 seconds. Be careful not to burn it.
Place the chicken breasts into the pot, then pour in the broth or water, ensuring the chicken is submerged.
Bring the mixture to a gentle simmer and cook until the chicken is tender, about 15 minutes. Skim off any foam that forms on the surface.
Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the broth.
Add the lemon zest and freshly squeezed lemon juice to the soup, stirring gently to combine.
Season the soup with salt and pepper to taste, then simmer for another 5 minutes to let flavors meld.
Stir in chopped fresh herbs just before serving for a burst of freshness and color.
Serve the bright, clear soup hot in bowls, with a wedge of lemon on the side if desired. Enjoy the zesty, comforting flavors!