Prepare the chicken:

If using a whole chicken, remove any giblets and rinse the chicken under cold water. You can either keep the skin on for extra flavor or remove it if you prefer a leaner soup.

Place the chicken in a large pot and cover with 8 cups of water (or chicken broth for more depth of flavor).

Cook the chicken:

Bring to a boil over medium-high heat. Once boiling, lower the heat to a simmer.

Skim off any foam or impurities that rise to the top. Continue simmering for 45 minutes to 1 hour, until the chicken is fully cooked and the flavors meld together.

Add vegetables and seasonings:

Remove the chicken from the pot and set aside to cool.

Add the chopped onions, carrots, celery, garlic, and bay leaves to the pot. Let everything simmer for another 20-30 minutes, or until the vegetables are tender.

Shred the chicken:

While the vegetables are cooking, shred the chicken. Once it's cool enough to handle, remove the bones and skin (if you used a whole chicken). Tear the meat into bite-sized pieces.

Combine and season:

Add the shredded chicken back into the soup. Taste and season with salt, pepper, and any additional herbs you'd like (like thyme or parsley).

If you want noodles or rice in your soup, add them now and let them cook for about 10-15 minutes (depending on the type you're using).

Final touches:

Once everything is cooked and the flavors have melded together, remove the bay leaves.

Adjust seasoning if necessary, adding more salt, pepper, or herbs to taste.

Serve:

Ladle the soup into bowls, and enjoy with a slice of bread or crackers on the side!

This is a great base, but you can always customize it by adding other