Ingredients:

  • 1 whole chicken, about 3-4 pounds (1.4-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters) or water
  • 1 teaspoon dried thyme (5 g)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice (15 ml)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Rinse and pat dry the whole chicken. Season inside and out with salt and pepper.
  2. In a large stockpot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in minced garlic; cook for 1-2 minutes until fragrant.
  4. Place the chicken into the pot, add chicken broth (or water), thyme, and bay leaf. Bring to a boil.
  5. Reduce heat to low and cover. Simmer for 45-60 minutes, or until the chicken is cooked through and tender (internal temp of 165°F / 74°C).
  6. Using tongs, carefully remove the chicken from the pot. Let it cool slightly; shred the meat and discard the bones.
  7. Return shredded chicken to the pot. Stir in fresh lemon juice and adjust seasoning with more salt and pepper as needed.
  8. Ladle into bowls, garnish with fresh parsley, and serve hot.