1. Prepare the Chicken

If using a whole chicken, rinse it thoroughly and remove any giblets from the cavity. You can either cook the whole chicken and shred the meat later or use boneless, skinless chicken breasts or thighs for a quicker version. If you’re using chicken breasts or thighs, you can cook them directly in the broth.

If you’re cooking a whole chicken, place it in a large pot and cover it with water. Bring the water to a boil and then reduce the heat to a simmer. Skim any foam that rises to the surface and discard it. Simmer the chicken for about 45-60 minutes until the meat is cooked through and tender. Once done, remove the chicken from the pot and set it aside to cool slightly before shredding the meat.

If you’re using boneless chicken, add it directly to the soup pot as you proceed with the recipe. It will cook in the broth and be easy to shred once done.

2. Sauté the Vegetables

In a large soup pot, heat the olive oil (or butter) over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, until the onion is soft and translucent. Stir occasionally to prevent burning. Adding the garlic in the last minute of sautéing will enhance its flavor without it burning.

3. Add the Broth and Seasonings

Once the vegetables are softened, add the chicken broth, bay leaves, thyme, parsley, salt, and pepper to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, allowing the flavors to develop and the vegetables to become tender.

4. Add the Chicken

If you’ve used a whole chicken, now it’s time to add the shredded meat back into the pot. Simply remove the skin and bones from the chicken, then pull the meat apart into bite-sized pieces. Add the chicken to the pot and stir it into the soup. If you used boneless chicken, the meat should already be cooked and ready to shred.

Once the chicken is added, continue simmering the soup for another 10-15 minutes. If the broth has reduced too much, you can add a bit of water to reach your desired consistency.

5. Cook the Pasta or Rice

While the soup is simmering, cook your chosen pasta or rice separately according to package instructions. If you’re using egg noodles or another type of pasta, you can add it directly to the soup in the last 10 minutes of cooking. This will allow the noodles to cook in the broth, absorbing the rich flavors of the soup.

If you prefer to keep the pasta separate, cook it separately and add it to each bowl just before serving. This will prevent the pasta from soaking up too much broth and becoming mushy.

6. Finish the Soup

Once everything is cooked and well combined, taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or herbs as needed. If you like, you can add a tablespoon of lemon juice to brighten up the flavors of the soup. The acidity of the lemon will give the soup a nice lift, complementing the richness of the broth and chicken.

Remove the bay leaves before serving, as they are not meant to be eaten.

7. Serve the Soup

Ladle the soup into bowls, ensuring each serving has a generous amount of chicken, vegetables, and broth. Garnish with freshly chopped parsley for a burst of color and flavor. If you’ve used pasta, top each bowl with a portion of the cooked noodles. For an extra touch, you can serve the soup with a side of crusty bread or crackers to dip.