Prep the pot and the chicken: Set a large Dutch oven or heavy 6–8 quart pot on the stove. Pat chicken pieces very dry with paper towels (dry skin browns better). Lightly season all sides with salt and pepper.

Sear to build flavor (medium heat, 8–10 minutes total): Add olive oil and warm until it shimmers. Place chicken skin‑side down in a single layer. You want a steady, gentle sizzle. Brown 5–7 minutes until the skin is deep golden and releases easily, then flip for 1–2 minutes more. Work in batches so pieces aren’t crowded. Transfer browned chicken to a plate.

Sauté the onion (3–4 minutes): Add chopped onion to the same pot. Stir, scraping up browned bits with a wooden spoon—those bits are pure flavor for your Healing Chicken Soup. Cook until onions turn translucent and sweet‑smelling.

Bloom the garlic (30–60 seconds): Stir in minced garlic. Cook just until fragrant. If it starts to brown, lower the heat—browned garlic can taste bitter.

Soften the carrots and celery (about 5 minutes): Add carrots and celery. Stir occasionally until the edges look glossy and the veggies begin to soften. This forms the classic aromatic base of Healing Chicken Soup.

Season with herbs and add bay (30 seconds): Sprinkle in dried thyme and rosemary; drop in the bay leaf. Stir so the herbs coat the vegetables and release their aroma.

Return chicken and pour in broth (2 minutes): Nestle the browned chicken (and any juices on the plate) back into the pot. Pour in chicken broth until pieces are covered. If needed, add up to 1 cup water. Give it a gentle stir.

Bring to a boil, then simmer low and slow (1½–2 hours): Increase heat to high and bring to a rolling boil. Immediately lower to a gentle simmer and cover, leaving the lid slightly ajar. Let it quietly bubble 90–120 minutes.

• What you’ll see: Fatty bubbles on top, broth turning golden, and the kitchen smelling like home.
• Optional: Skim any foam or excess fat from the surface with a spoon for a cleaner broth.

Remove and shred the chicken (8–10 minutes): Lift chicken pieces to a cutting board with tongs. Let cool a few minutes so they’re easy to handle. Shred meat with two forks into bite‑size pieces; discard skin and bones. Return shredded chicken to the pot.

Taste and season (1–2 minutes): Taste the broth. Add salt and pepper until flavors are balanced and savory. (Broths vary—season gradually.)

Optional starch for a heartier bowl (10–15 minutes): For a more filling Healing Chicken Soup, stir in egg noodles (usually 8–10 minutes) or rice (12–15 minutes for white rice). Keep the simmer gentle and stir now and then so nothing sticks.

Fresh finish: parsley and lemon (right before serving): Stir in chopped parsley and a squeeze of lemon juice. The parsley adds freshness; lemon brightens the whole pot and makes it taste lively and soothing.

Serve: Ladle into warm bowls. Add extra parsley, a crack of black pepper, and more lemon if you like. Pair with crusty bread or saltines for that classic cozy feel.