Gather all your ingredients and prepare the vegetables by chopping the onion, carrots, celery, and mincing the garlic. Set everything within easy reach.
Heat the heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onion, carrots, and celery, sautéing until they soften and release a sweet aroma, about 8 minutes.
Add the minced garlic and cook for another minute until fragrant, stirring gently to prevent sticking.
Place the chicken pieces into the pot, browning them on each side for about 10 minutes until golden and slightly crispy on the outside.
Pour in the broth, ensuring the chicken and vegetables are fully submerged. Add the thyme sprigs and bay leaves, bringing the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the chicken braise slowly for 1.5 hours, until it's tender and falling apart, infusing the broth with herbal richness.
Remove the chicken from the broth, shred it into bite-sized pieces, and discard the herb stems and bay leaves.
Return the shredded chicken to the pot, stirring to combine and allowing the flavors to meld for a few minutes.
Taste the broth, then season with salt and pepper as needed. Squeeze in the fresh lemon juice for brightness, stirring well.
Serve the hot soup in bowls, garnished with chopped parsley for a fresh, herbal touch. Enjoy it with crusty bread for a hearty meal.
