Place the chicken thighs in a large heavy-bottomed pot and cover with water or chicken stock. Bring to a gentle simmer over medium heat, releasing a soothing aroma as the broth begins to develop.
While the broth simmers, chop the onion, carrots, and celery into uniform pieces, and mince the garlic. This prep ensures even cooking and a cohesive texture.
After about 10 minutes, skim off any foam or impurities that rise to the surface for a clear broth, then stir in the chopped onions and garlic. Cook for 3 minutes until fragrant and translucent.
Simmer uncovered for about 45 minutes, allowing the chicken to become tender and the broth to deepen in flavor. The kitchen will fill with a comforting aroma of cooked chicken and aromatic vegetables.
Remove the chicken thighs from the pot using a slotted spoon, then shred the meat with two forks. Discard the bones and return the shredded chicken to the pot.
Add the diced carrots and celery to the broth, along with a splash of lemon juice. Bring to a gentle simmer and cook for another 15 minutes until the vegetables are just tender.
If using noodles or rice, stir them in now and cook until tender, about 5-7 minutes for noodles or rice. Adjust seasoning with salt and pepper to taste.
Finish with a sprinkle of chopped parsley or dill for a fresh herbal lift, and give the soup a final taste check, adjusting salt and pepper as needed.
Serve the hearty chicken soup hot, with a slice of crusty bread if desired. Enjoy the comforting flavors and tender textures in every spoonful.
