Place the chicken bones into a large stockpot and cover with about 4 liters of water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam and impurities that rise to the surface to keep the broth clear.
Add sliced onions, garlic cloves, sliced carrots, and celery to the pot. Continue simmering uncovered for about 1.5 hours, allowing the flavors to deepen and the broth to develop a rich aroma.
Once the broth is fragrant and golden, strain out the solids using a fine mesh strainer, pressing gently to extract all the flavorful liquid. Discard the solids.
Return the clear broth to the empty pot, then add chopped parsley, thyme sprigs, and season with salt and pepper. Bring the broth back to a gentle simmer.
While the broth simmers, shred the cooked chicken meat from the bones and set aside.
Add the shredded chicken back into the simmering broth. Warm through for about 10 minutes, allowing the flavors to meld.
Squeeze the juice of a lemon into the soup, then drizzle with olive oil for a velvety finish. Taste and adjust seasoning with more salt or lemon as needed.
Serve the soup hot, with extra fresh herbs or lemon wedges if desired, and enjoy this comforting, nourishing bowl.
