Place the chicken pieces in a large heavy-bottomed pot and heat over medium. Cook until golden brown on all sides, about 8-10 minutes, listening for a gentle sizzle and watching for a rich, browned exterior.
Add chopped carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables become fragrant and slightly softened, with aromas rising and veggies beginning to turn tender.
Pour in the broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 1 hour, during which the broth will deepen in flavor and the chicken will become tender and falling off the bone.
Skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon, keeping the broth clear and pristine.
Check that the chicken is tender and easily pulls away from the bone, then remove the chicken pieces and set aside for a moment.
Stir in freshly squeezed lemon juice, chopped parsley, and thyme into the broth. Season with salt and pepper to taste, adjusting for a balanced, bright flavor.
Return the chicken to the pot, letting it reheat briefly in the fragrant broth, just enough to warm through and absorb the flavors.
Serve the soup hot, with a sprinkle of fresh herbs on top and a squeeze of lemon for an extra zing. Enjoy this soothing, nourishing bowl that feels like a warm hug.
