Gather all your ingredients so everything is within reach for smooth cooking.
Heat oil in a large heavy-bottomed pot over medium heat until it shimmer, and add the chopped onion. Sauté until translucent and fragrant, about 5 minutes, with a gentle sizzle and a sweet aroma filling the kitchen.
Add the diced chicken to the pot and cook, stirring occasionally, until it begins to turn golden around the edges, about 8 minutes. You’ll hear a gentle sizzle and see the chicken develop a light crust.
Sprinkle in the paprika, cumin, and cayenne pepper, then stir well to coat the chicken and onions evenly. The spices will release a smoky, fragrant aroma as they toast slightly, about 1 minute.
Pour in the chicken broth, then turn the heat up slightly to bring the mixture to a gentle simmer. The broth will start bubbling softly around the edges, signaling it’s ready for the next step.
Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes. During this time, the flavors will meld, and the chicken will become tender, the broth slightly thickened and aromatic.
Taste the broth and adjust salt or spice levels as needed. If the soup feels too thick, stir in a splash of water or additional broth to loosen it up.
Finish by stirring in freshly squeezed lemon juice and chopped herbs to brighten up the flavors. The soup will look lively with a splash of green and a hint of citrus.
Serve hot, ladling the vibrant, spicy broth into bowls, and enjoy the comforting heat with a fresh herb garnish and a squeeze of lemon for extra zing.
