Prep the aromatics. Chop the onion, carrots, and celery into even pieces so they cook evenly. Mince the garlic. Rinse the parsley and set the stems aside for the pot.

Sear for flavor (optional but recommended). Heat olive oil or butter in a large pot over medium heat. Add the chicken, skin side down, and sear for 3–4 minutes per side until lightly browned. Remove and set aside. This step adds depth to the broth.

Soften the vegetables. In the same pot, add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until the onion is translucent. Stir in the garlic and cook 30 seconds until fragrant.

Build the broth. Return the chicken to the pot. Add water or low-sodium broth, bay leaves, thyme, and parsley stems. Bring just to a boil, then reduce to a gentle simmer.

Skim and simmer. Use a spoon to skim any foam from the surface in the first 10 minutes. Simmer uncovered for 35–45 minutes, or until the chicken is tender and cooked through. Keep it gentle—rolling boils can make the broth cloudy and the meat tough.

Shred the chicken. Transfer the chicken to a bowl. Discard the skin and bones, then shred the meat into bite-sized pieces. Remove parsley stems, thyme sprigs, and bay leaves from the pot.

Adjust seasoning. Return the shredded chicken to the pot. Taste and season with salt and pepper. If using noodles or potatoes, add them now and simmer until tender. If adding cooked rice, stir it in during the last few minutes to warm through.

Finish and brighten. Stir in chopped parsley. Add a squeeze of lemon for freshness if you like. The soup should taste clean, savory, and balanced.

Serve warm. Ladle into bowls and enjoy as-is or with crusty bread. This soup only gets better after resting, so leftovers are a bonus.