Place the chicken or bone-in pieces in a large heavy-bottomed pot, then pour in water or stock to cover. Bring to a gentle simmer over medium heat, filling your kitchen with a savory aroma.
Add chopped carrots, celery, and onion to the pot. These aromatic vegetables will infuse the broth with sweetness and depth as they cook.
Let everything simmer gently for about 1.5 hours, skimming off foam and excess fat to keep the broth clear and flavorful.
Remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer into a clean pot, discarding the vegetables.
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, removing skin and bones.
Return the clear broth to the stove and bring it to a gentle boil. Add the shredded chicken and fresh herbs like thyme and parsley, then simmer for another 20 minutes to meld flavors.
Cook your choice of noodles or rice separately until tender, then add to the simmering soup or serve on the side.
Taste the soup and adjust seasoning with salt, pepper, and a squeeze of lemon for brightness. Add chili flakes if you like a little heat.
Serve the hot, nourishing chicken soup in bowls, garnished with extra herbs if desired, and enjoy the comforting warmth with each spoonful.
