Place the whole chicken or chicken pieces into a large stock pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off foam as it rises to keep the broth clear and bright.
Add diced onions, sliced carrots, and celery to the pot. Continue simmering gently, allowing the vegetables to soften and release their flavors into the broth.
After about 30 minutes, add the minced garlic and chopped fresh herbs to the pot. Stir gently and let everything simmer for an additional hour, allowing the flavors to deepen.
Check the chicken for doneness using a meat thermometer; it should reach 75°C (165°F). Once cooked, carefully remove the chicken from the pot and set aside to rest.
Use a slotted spoon to remove vegetables if you prefer a clearer broth, or leave them in for a heartier texture. Strain the broth through a fine sieve if you want it extra clear.
Shred the cooked chicken meat, discarding the bones and skin. Return the shredded chicken to the pot, along with a squeeze of fresh lemon juice for brightness.
Taste the broth and season with salt and pepper as needed. Warm everything through until the chicken is heated and the flavors meld, about 10 minutes.
Serve the soup hot, garnished with additional herbs if desired. Enjoy a comforting bowl of homemade chicken soup with tender vegetables and a clear, fragrant broth.
