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Heat the oil in a saucepan and place over medium heat. Once hot, add the onions, carrots, celery, and garlic and cook until the vegetables are tender, around 5 minutes.
Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken. Cook on low for 30-35 minutes, until the chicken is tender.
Remove from the heat and serve with fresh parsley and a squeeze of lemon juice.