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Season your chicken really well with salt and pepper.
In a large pot, drizzle in olive oil and fry chicken until nice and golden. Flip and cook the other side until golden.
Add in onion, carrot, leek, celery, and garlic and cook until softened.
Add in chicken stock (I use the @massel_australia powder stock and add it to water, I double the recommended dose) you want to fill the pot about 5 cm from the top. Season with salt and pepper and add in thickened cream.
You want to bring it to a boil, then turn the heat down low and cook for about an hour. The chicken will be so soft that you can shred it with a fork.
Once ready to eat, add fresh parsley and lemon juice. I add in about 250g of pasta (that was cooked in another pot) and add it into the soup.