Place the chicken in the large pot and add water, herbs, and a pinch of salt. Bring to a gentle simmer, and cook for 15-20 minutes until the chicken is tender and opaque.
Once cooked, remove the chicken from the broth and set aside to rest for 5 minutes. Meanwhile, skim off any foam or fat from the surface of the broth for a clear soup base.
Shred the rested chicken with two forks into bite-sized pieces, then return it to the pot.
Add chopped carrots, celery, and sliced ginger to the pot. Cover and simmer for another 10 minutes until the vegetables are soft and fragrant.
While the vegetables cook, juice the lemon using a juicer or hand squeezer, collecting the fresh lemon juice.
Stir the lemon juice, soy sauce, and a dash of pepper into the soup. Let it simmer for another 5 minutes to meld the flavors.
Taste the broth and adjust seasoning with additional salt, pepper, or lemon if desired for brightness.
Serve the soup hot, garnished with chopped parsley and an extra squeeze of lemon if you like more zing.
