Place the chicken pieces, carrots, celery, and diced onion into a large heavy-bottomed pot. Drizzle with olive oil and turn the heat to medium.
Sauté the vegetables, stirring occasionally, until they soften and release a fragrant aroma, about 8-10 minutes. The vegetables should be tender and fragrant, with a slight sizzle.
Add water to the pot, ensuring the ingredients are fully covered. Bring to a gentle simmer over medium heat, skimming off any foam that rises to keep the broth clear.
Reduce the heat to low and let the soup simmer gently for about 1.5 hours. The broth will become rich and flavorful as the chicken releases its gelatin and juices.
Carefully remove the chicken pieces from the pot, place them on a cutting board, and shred the meat into bite-sized pieces. Discard the bones or set aside for another use.
Return the shredded chicken to the pot, along with chopped herbs. Stir to combine and season with salt and pepper to taste.
Just before serving, stir in fresh lemon juice to brighten the broth and enhance the flavors. Let the soup simmer for an additional 10 minutes.
Taste the broth and adjust seasoning if needed. The vegetables should be soft but not mushy, and the chicken tender and flavorful.
Turn off the heat and let the soup rest off the stove for 5 minutes, allowing the flavors to meld and settle.
Serve the warm, clear chicken soup in bowls, garnished with additional herbs if desired. Enjoy the comforting, nourishing flavors with a slice of crusty bread.
