Heat a large pot over medium heat and add a small amount of oil, allowing it to warm before adding ingredients.

Add diced onions and minced garlic, sautéing until fragrant and slightly translucent to build a flavorful base.

Stir in chopped carrots, celery, and cabbage, cooking for several minutes until they begin to soften slightly.

Add the cooked shredded chicken and optional lentils into the pot, mixing well so the protein is evenly distributed.

Pour in the broth, ensuring all ingredients are submerged and evenly combined.

Season with paprika, black pepper, oregano, and salt, stirring thoroughly to blend flavors.

Bring the mixture to a gentle simmer and allow it to cook for 20–30 minutes so the flavors deepen and meld together.

Taste the soup and adjust seasoning if needed, adding more salt or spices according to preference.

Let the soup rest for a few minutes after cooking to allow the texture and flavors to settle.

Serve warm and enjoy a hearty, high-protein, comforting meal.