Add diced onion, carrots, and celery, sautéing until softened and fragrant.

Stir in minced garlic and cook briefly until aromatic but not browned.

Place chicken breasts into the pot and pour in chicken broth, ensuring they are fully submerged.

Sprinkle in thyme, oregano, salt, and black pepper, then bring the mixture to a gentle boil.

Reduce heat to a steady simmer and cook until the chicken is tender and fully cooked through.

Remove the chicken, shred it with two forks while still warm, then return it to the pot.

Stir in sliced cabbage and white beans, allowing them to soften in the hot broth.

Simmer until the cabbage becomes tender yet slightly crisp and the flavors meld together.

Finish with lemon juice for brightness and taste to adjust seasoning before serving.