Place the whole chicken in a large stockpot. Pour in the chicken broth, then add enough water to fully cover the chicken.

Chop the onion, celery, and carrots. Add them to the pot along with the minced garlic, salt, pepper, basil, and thyme. Cover and bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium and let it cook for 1 hour, stirring occasionally. Ensure the chicken remains submerged, adding more water if necessary.

Lower the heat to a gentle simmer and cook for another hour.

When the chicken is tender and falling off the bone, carefully transfer it to a plate using two spatulas. Remove the meat from the bones, shred it into pieces, and return it to the pot.

Garnish with fresh parsley if desired and serve hot. Enjoy on its own or over rice or noodles.