Gather all your ingredients and prep your tools: chop the onion, garlic, carrot, and celery, and cut the chicken into bite-sized pieces. Place a large pot on the stove.
Heat the pot over medium heat and add a splash of oil. Once warm, add the chopped onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes. The kitchen will fill with a sweet aroma.
Add the chicken pieces to the pot and cook, stirring occasionally, until they’re lightly browned, about 5 minutes. You should hear a gentle sizzle and see the chicken turn a pale golden color.
Pour in the chicken broth and bring the mixture to a gentle simmer. As it heats, skim off any foam that rises to the surface, leaving a clear, clean broth behind.
Add sliced carrots and celery to the pot. Stir gently, then reduce the heat to low and let everything simmer gently for 15-20 minutes. The chicken will become tender, and the vegetables will soften but still hold their shape.
Taste the broth and season with salt and pepper as needed. Add chopped herbs like parsley or dill for a fresh burst of flavor and color.
Once everything is tender and the flavors meld together, ladle the steaming soup into bowls. Garnish with a sprinkle of fresh herbs and serve hot, perhaps with crusty bread or noodles if desired.
