Add sliced leeks and sauté until soft, fragrant, and slightly translucent

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

Add shredded chicken and cook for a minute to warm through and absorb flavor

Pour in chicken broth and bring the mixture to a gentle simmer

Stir in white beans, thyme, and sage, letting the soup bubble lightly

Season with salt and black pepper, adjusting to taste as it cooks

Let the soup simmer for 15–20 minutes until flavors meld and broth deepens

Finish with fresh lemon juice for brightness just before serving

Ladle into bowls while hot, noticing the creamy texture and herbal aroma