Place your chicken pieces into a large stockpot and cover with water. Bring to a gentle simmer and cook until the chicken is just cooked through, about 30 minutes. Skim off any foam that rises to the surface to keep the broth clear.
Remove the chicken from the broth and let it rest for a few minutes. Then, shred it with two forks into bite-sized pieces, setting aside.
Strain the broth through a fine mesh strainer to remove any bones, herbs, or impurities. Return the clear broth to the pot and bring it to a gentle simmer.
Add the chopped carrots, celery, and diced onion to the simmering broth. Cook until the vegetables are tender and slightly translucent, about 10 minutes.
Stir in the minced garlic and fresh herbs, letting their aroma fill the kitchen as the garlic softens, about 1-2 minutes.
Return the shredded chicken to the pot, stirring to combine. Add lemon juice, then season with salt and pepper to taste.
If you like some heat, stir in a dash of hot sauce or chili flakes, then let it simmer for another 2-3 minutes to meld the flavors.
Give the soup a final taste and adjust seasoning if needed. Ladle the hot, clear broth into bowls, making sure each serving has plenty of vegetables and tender chicken.
Garnish with extra herbs or a squeeze of lemon for a fresh finish. Serve immediately and enjoy this nourishing, protein-packed chicken soup.
