Place the chicken pieces in a large heavy-bottomed pot and brown them over medium heat until golden brown on all sides, about 8-10 minutes. This adds depth of flavor to the broth.
Add the chopped carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
Pour in the broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and cover the pot to simmer. Let it cook slowly for about 1 hour, allowing the flavors to meld and the chicken to become tender.
As the soup simmers, skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon to keep the broth clear.
Check that the chicken is tender and falling off the bone, and that the vegetables are soft but not mushy. Taste the broth and season with salt and pepper as needed.
Just before serving, add the lemon zest and juice to brighten the broth, then stir in the chopped parsley and thyme for a fresh herbal note.
Remove the chicken pieces from the pot, discard the skin if desired, and shred the meat into bite-sized pieces. Return the shredded chicken to the soup or serve on the side.
Give everything a gentle stir, taste once more, and adjust seasoning if necessary. The broth should be clear, fragrant, and comforting.
Serve the soup hot, garnished with a little extra fresh herbs and a squeeze of lemon if desired. Enjoy the warmth and healing in every spoonful.
