Place the chicken pieces in a large heavy-bottomed pot and brown them over medium heat until golden, about 8 minutes, creating a rich aroma and a slightly crispy exterior.
Remove the chicken and set aside. In the same pot, add a splash of olive oil and sauté the chopped onion, carrots, and celery until fragrant and slightly softened, about 5-7 minutes, with gentle bubbling and a sweet aroma filling the air.
Return the browned chicken to the pot and pour in water or broth, ensuring the ingredients are covered. Bring the mixture to a gentle simmer, skimming off any foam that rises to the surface, and cook for about 45 minutes, until the chicken is tender and falling apart.
Remove the chicken from the broth and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring gently to combine.
Add lemon zest and chopped fresh herbs like parsley and thyme to the soup, stirring to release their vibrant aromas and brighten the broth, which now has a golden hue with hints of green.
Stir in lemon juice and season with salt and pepper to taste, adjusting until the broth is lively and well-balanced.
Let the soup simmer for another 10 minutes to meld all the flavors together, with the broth bubbling gently and filling your kitchen with a fresh herbal scent.
Taste and adjust seasoning if needed, then ladle the steaming, vibrant soup into bowls, garnishing with extra herbs and a drizzle of olive oil if desired.
