Place the whole chicken into a large heavy-bottomed pot and cover with water or broth. Bring to a gentle simmer over medium heat, letting it cook slowly for about 15 minutes, allowing the flavors to start developing.
Add chopped carrots, celery, diced onion, and minced garlic to the pot. Toss in the fresh thyme sprigs. Continue simmering gently for about 1 hour, skimming off any foam or impurities that surface to keep the broth clear and aromatic.
Check the chicken for doneness; it should be falling apart when tested with a fork. Gently stir the ingredients to make sure they’re submerged and cooking evenly.
Use a fine mesh strainer to skim off any foam or impurities from the surface of the broth for a clearer, cleaner flavor.
Remove the chicken from the pot and set aside to cool slightly. Strain the broth through the fine mesh strainer into a clean container if desired, then discard the solids or save the chicken for shredding.
Shred the chicken meat, discarding skin and bones, then return it to the pot of clear broth. Season with salt and black pepper, tasting and adjusting as needed.
Add freshly chopped parsley to the hot soup for brightness and flavor. If desired, squeeze in a bit of lemon juice for a fresh zing.
Warm the soup through for another 5-10 minutes, allowing flavors to meld and the vegetables to reheat if needed.
Serve the healing chicken soup hot, garnished with additional parsley if desired, and enjoy its comforting, nourishing warmth.
