Add the whole chicken to a large stockpot and pour in the water (or broth) until fully submerged.

Toss in the onion, carrots, celery, garlic, bay leaves, black peppercorns, thyme, and salt.

Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for 60–90 minutes, occasionally skimming off any foam.

Once the chicken is fall-apart tender, carefully remove it from the pot and set it aside to cool slightly.

Strain the broth through a fine-mesh sieve, discarding the cooked vegetables and spices. Return the clear broth to the pot.

Remove the chicken skin and bones, then shred the meat into bite-sized pieces. Set aside.

In the same pot, heat olive oil or butter over medium heat. Sauté the diced carrots and celery for 5 minutes until slightly softened.

Pour the strained broth back into the pot and bring it to a simmer. Let it cook for another 10–15 minutes until the vegetables are tender.

Stir in the shredded chicken, followed by lemon juice and fresh parsley for a burst of brightness.

If using, add cooked rice or egg noodles and let them warm through for 2–3 minutes.

Taste and adjust salt and seasoning as needed.

Ladle the soup into bowls, garnish with extra parsley if desired, and serve hot.

Pair it with crusty bread or crackers for the ultimate cozy meal.