Place the chicken and water into a large pot, adding a pinch of salt and the herbs if desired. Bring to a gentle simmer over medium heat, skimming off foam as it appears. Cook for about 15-20 minutes until the chicken is cooked through and tender.
Remove the chicken from the broth and set aside to rest for a few minutes. Meanwhile, peel and chop the carrots and celery, and slice the ginger thinly. Add these vegetables and ginger to the simmering broth.
Let the vegetables cook in the broth for about 10 minutes, until they are soft but still retain some bite and the broth smells fragrant from the ginger.
While the vegetables cook, shred the rested chicken using two forks into bite-sized pieces.
Use a juicer or hand squeezer to extract fresh lemon juice, then stir it into the broth along with the soy sauce. Taste and adjust seasoning with salt and pepper as needed.
Return the shredded chicken to the pot, stirring to combine. Allow everything to simmer together for another 5 minutes, letting flavors meld and the chicken warm through.
Taste the broth once more; add more lemon or soy sauce if you prefer a brighter or deeper flavor. Remove from heat once the flavors are balanced.
Serve the soup hot, garnished with freshly chopped herbs for a fragrant and colorful finish. Enjoy the bright, nourishing flavors in every spoonful.
