Place the chicken bones, carcass, and aromatic vegetables into a large stockpot.
Pour enough cold water over the ingredients to cover them completely, then bring to a gentle simmer over medium heat.
As it heats, skim off any foam or impurities that rise to the surface, keeping the broth clear and clean-tasting.
Reduce the heat to low and let it simmer gently for about 2 hours, maintaining a gentle bubbling, and skimming occasionally.
Remove the chicken bones and carcass from the broth, then strain the liquid through a fine mesh strainer into a clean pot, discarding solids.
Return the strained broth to the stove, add the shredded cooked chicken, and bring to a gentle simmer.
Stir in chopped carrots, celery, and onion, then simmer for 20-30 minutes until vegetables are tender and flavors meld.
Season the soup with salt and pepper to taste, then add lemon juice for brightness and stir well.
Finish by stirring in chopped fresh parsley and dill, then let the flavors infuse for a few minutes.
Taste the soup once more and adjust seasoning as needed, ensuring a balanced, savory flavor.
Ladle the steaming, fragrant chicken soup into bowls and serve hot, garnished with extra herbs if desired.
