Place the whole chicken in a large stockpot and cover it with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface with a wooden spoon. This helps create a clear broth and removes impurities.
Add the chopped carrots, celery, quartered onion, thyme sprigs, and bay leaves to the pot. These vegetables will infuse the broth with sweetness and depth as they cook.
Reduce the heat to low and partially cover the pot. Let everything simmer gently for about 1.5 to 2 hours, until the broth turns a rich golden color and the chicken is cooked through. As it simmers, occasionally skim off any foam or fat that rises to the surface.
Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the vegetables and herbs. Taste the broth and season with salt and pepper, adding gradually.
While the broth is straining, shred the chicken into bite-sized pieces, discarding the bones and skin. This will make the soup hearty and filling.
Return the shredded chicken to the strained broth. If desired, add quick-cooking vegetables like peas or spinach now for a splash of color and freshness. Let everything simmer together for another 10 minutes so the flavors meld.
Check the seasoning again, adjusting salt and pepper to taste. The soup should be clear, aromatic, and filled with tender chicken and vibrant vegetables.
Serve the soup hot in bowls, perhaps with crusty bread or noodles on the side. Enjoy the comforting warmth of this homemade chicken soup.
