Gather all your ingredients and set your stove to a medium-low heat to start building flavor.
Heat a large heavy-bottomed pot over medium heat, listening for a gentle sizzling as it warms up.
Add a splash of oil, then toss in the diced onions and sliced carrots. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant, and the carrots soften slightly.
Place the chicken pieces into the pot, skin-side down if applicable, and brown them for about 10 minutes, turning occasionally until they develop a golden crust and smell rich and savory.
Pour in water or chicken stock, enough to cover all ingredients by about an inch, then bring the mixture to a gentle simmer.
Skim off any foam or impurities that rise to the surface during the first few minutes of simmering, to keep the broth clear and clean.
Let the soup simmer uncovered over low heat for about 30 minutes, until the chicken is cooked through and tender, and the broth smells rich and inviting.
Remove the chicken from the pot, shred the meat into bite-sized pieces, then return it to the broth, stirring gently.
Season the soup with salt, pepper, and chopped fresh herbs to taste. Add lemon juice if desired for a bright, tangy finish.
Let the soup rest for a few minutes to allow flavors to meld, then ladle into bowls and serve hot, perhaps with crusty bread on the side.
