Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 - 4 minutes, add garlic and saute 30 seconds longer.
Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 - 60 minutes.
Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.