Place the chicken pieces into a large, heavy-bottomed pot and cover with about 8 cups of water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface to keep the broth clear.
After 30 minutes, add the chopped carrots, celery, diced onion, and minced garlic to the pot. Continue to simmer gently, uncovered, allowing the flavors to meld and vegetables to soften.
Stir in the chopped parsley and thyme, then let the soup simmer for another 20 minutes until the vegetables are tender and the chicken is cooked through.
Taste the broth and season generously with salt and freshly cracked pepper, adjusting to your preference for a balanced flavor.
Turn off the heat and squeeze fresh lemon juice into the soup, stirring gently to brighten the flavors with a zesty finish.
Ladle the hot soup into bowls, making sure to include generous pieces of tender chicken, soft vegetables, and flavorful broth. Serve immediately for a comforting, rustic meal.
