Prepare the Chicken: Rinse the chicken under cold water and pat dry. If desired, roast the chicken in a preheated oven at 400°F (200°C) for 30 minutes to enhance flavor.

Sauté Aromatics: In a large stockpot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Add Vegetables: Incorporate carrots, celery, and parsnips into the pot. Sauté for 5-7 minutes until they begin to soften.

Season: Stir in dried thyme and bay leaves, allowing them to release their aromas.

Combine with Broth: Place the whole chicken into the pot and pour in the chicken broth. Ensure the chicken is fully submerged; add water if necessary.

Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the chicken is tender and fully cooked.

Skim and Adjust: Periodically skim off any foam or fat that rises to the surface to keep the broth clear.

Remove and Shred Chicken: Carefully remove the chicken from the pot. Once cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

Finalize Seasoning: Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Serve: Ladle the hot soup into bowls and enjoy with crusty bread or a side salad.