Place the whole chicken into a large stockpot and cover with cold water, enough so that it’s submerged by a few inches. Bring to a gentle simmer over medium heat, and listen for a soft bubbling as you skim off any foam that rises to the surface. This keeps the broth clear and clean.
Add the halved onions, garlic cloves, bay leaf, and chopped celery to the pot. These aromatics will slowly infuse the broth with depth and subtle herbal notes. Continue simmering gently, maintaining a temperature just below boiling, for about 1.5 to 2 hours until the chicken is tender and falling apart.
Carefully remove the chicken from the broth and set aside to cool. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. This shredded chicken will go back into the soup later.
Strain the broth through a fine sieve into another clean pot, pressing gently on the solids to extract all the flavorful liquid. Discard the solids; your broth should be clear and fragrant.
Return the strained broth to the stove and bring it to a gentle simmer. Add the sliced carrots, chopped celery, and onions, and cook for about 20 minutes until the vegetables are tender and the broth is fragrant.
Stir the shredded chicken back into the pot. Season with salt and pepper to taste, and let everything simmer together for another 5 minutes to meld the flavors.
Finish by squeezing fresh lemon juice into the soup just before serving. This brightens the flavors and adds a refreshing note to the clear broth.
Ladle the hot, clear chicken soup into bowls, making sure each serving has some tender vegetables and shredded chicken. Serve immediately for a nourishing, vibrant dish that showcases the beautiful clarity and fresh flavors.
