Place the bone-in chicken thighs into a large heavy-bottomed pot, then cover with water or chicken stock and bring to a gentle simmer over medium heat. As it heats, you'll notice foam rising to the top; skim it off with a slotted spoon for a clear broth.
While the chicken simmers, chop the onion, carrots, and celery into even pieces to ensure they cook uniformly and add a nice texture to the soup.
Once the broth is clear and fragrant, after about 10 minutes, add the chopped onions, garlic, carrots, and celery to the pot. Continue to simmer gently, uncovered, for another 45 minutes until the chicken is tender and falling apart.
Remove the chicken from the pot and set aside to cool slightly. Shred the meat into bite-sized pieces with forks, then discard the bones and skin.
Return the shredded chicken to the pot, stirring it into the broth. Add a splash of lemon juice to brighten the flavors and season with salt and pepper to taste.
If using noodles or rice, add them now and cook for about 10 minutes until tender, adjusting cooking time based on your choice of grains.
Once everything is heated through and the vegetables are just soft, taste the broth and adjust seasoning as needed. Finish by stirring in chopped fresh herbs for a fresh herbal lift.
Serve the soup hot, with a sprinkle of herbs on top for a vibrant, inviting presentation. Enjoy the comforting aroma and rich, clear broth with tender vegetables and shredded chicken.
