Heat a skillet over medium-high heat and place the chicken thighs skin-side down. Sear for about 5 minutes until golden brown, then flip and cook for another 5 minutes until nicely browned. This step enhances flavor and aroma.
Transfer the browned chicken thighs to the slow cooker, placing them on top of the chopped vegetables.
Add the chopped carrots, celery, and diced onion into the slow cooker around the chicken. Sprinkle the minced garlic over everything.
Pour the chicken broth into the slow cooker until the ingredients are just covered. Drop in the bay leaves and sprinkle thyme over the top.
Set the slow cooker to low and cook for 6 to 8 hours, allowing the chicken to become tender and the flavors to meld beautifully.
About an hour before serving, carefully remove the chicken thighs from the broth. Shred the meat with two forks until nicely pulled apart.
Return the shredded chicken to the slow cooker, stirring it into the broth and vegetables. Taste the broth and add salt and pepper as needed.
Stir in the freshly squeezed lemon juice to brighten the flavors. Remove the bay leaves before serving.
Ladle the hot, clear soup into bowls, showcasing the tender chicken and vibrant vegetables. Serve with crusty bread if desired.
