Place the whole chicken or chicken parts into a large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface, until the broth becomes clear, about 30 minutes.
Add the chopped carrots, celery, diced onion, minced garlic, and fresh herbs to the pot. Continue simmering gently, maintaining just a gentle bubble, for about 1 hour and 30 minutes, until the chicken is tender and falling apart, and the broth is flavorful.
Use a slotted spoon to carefully remove the cooked chicken from the broth and set aside. Strain the broth through a fine sieve into another pot or bowl to remove the solids, resulting in a clear, aromatic broth.
Once strained, shred the chicken meat into bite-sized pieces, discarding skin and bones. Return the shredded chicken to the clear broth and reheat gently.
Taste the broth and season with salt and pepper as desired. Squeeze in fresh lemon juice and stir in chopped parsley for brightness and freshness.
If desired, cook noodles or rice separately according to package instructions and add them to individual bowls before ladling the hot soup over, or serve as is for a light, nourishing broth.
Ladle the hot, fragrant chicken soup into bowls, ensuring each serving has tender shredded chicken, clear broth, and a splash of lemon. Enjoy this comforting dish with crusty bread or on its own for a cozy, satisfying meal.
