In a large pot, place the whole chicken (or chicken thighs) and cover with water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer. Skim off any foam or impurities that rise to the top.
Simmer the Soup:
Add the chopped carrots, celery, onion, garlic, bay leaf, rosemary, and oregano to the pot. Let the soup simmer for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
Shred the Chicken:
Remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and discard the bones. Return the shredded chicken to the soup.
Season the Soup:
Add salt, pepper, and the chopped parsley to the soup. Taste and adjust the seasoning as needed.
Optional Pasta/Rice:
If you’re adding pasta or rice, cook it separately according to the package instructions. Drain and add it to the soup just before serving.
Serve:
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese (if using) and a squeeze of fresh lemon for added brightness.
