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In a large Dutch oven, heat 2 tablespoons of olive oil. Add the onion and cook over medium-high heat until softened. Add the carrots and celery, and cook until softened. Add the garlic and cook until fragrant, about 1 minute. Add the dried thyme and oregano, rubbing the herbs between your hands to break apart. Stir to combine, then add the red pepper flakes.
Add the white balsamic or champagne vinegar to the center of the mixture and stir. Then, stir in the shredded chicken.
In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, honey, salt and pepper. Make a well in the middle of the Dutch oven by pushing all chicken and veggies to the sides. Pour your honey-lemon mixture into the center of the well. Allow to bubble, then stir for a minute and let reduce.
Add the chicken stock. Bring to a boil and then reduce to simmer until ready to serve. If you like brown rice or noodles, cook as directed, separately, and add to each bowl as they are ladled out.