In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.

Add the minced garlic and sauté for an additional minute until fragrant.

Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.

Stir in the shredded chicken, heavy cream, lemon juice, oregano, salt, and pepper. Cook for another 5-10 minutes until heated through.

Taste and adjust seasoning if necessary. Remove from heat.

Serve hot, garnished with fresh parsley.