Step 1

Prepare the Chicken: Begin by washing the chicken thoroughly and cutting it into pieces if not already done. You can use a whole chicken or just the parts you prefer (legs, thighs, breasts).

Step 2

Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions, garlic, carrots, and celery, and sauté for about 5 minutes until they begin to soften and become fragrant.

Step 3

Add the Chicken and Broth: Place the chicken pieces into the pot and pour in the chicken broth (or water). Add the bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.

Step 4

Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and tender.

Step 5

Shred the Chicken: Remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, shred the chicken using two forks, discarding the bones and skin. Return the shredded chicken to the pot.

Step 6

Optional - Add Noodles or Rice: If you want a heartier soup, add egg noodles or cooked rice during the last 10 minutes of cooking. Allow the noodles to cook in the broth or stir in pre-cooked rice.

Step 7

Final Seasoning and Garnish: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Garnish with fresh chopped parsley.