Prepare the Chicken and Vegetables: Begin by rinsing the whole chicken under cold water. Remove any giblets if included. Place the chicken in a large stock pot.

Wash and halve the carrots, celery, and onion. Add the vegetables to the pot, surrounding the chicken.

Add Water and Season: Fill the pot with enough water to cover the chicken and vegetables.

Add salt and pepper to taste, and if you want a deeper flavor, add 1 teaspoon of chicken bouillon granules (optional). The bouillon will give the broth an extra savory flavor.

Simmer the Soup: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours. This slow simmer allows the chicken to cook thoroughly and the flavors to meld.

Remove the Chicken: Once the chicken is fully cooked, carefully remove it from the pot and set it aside to cool slightly.

While the chicken cools, strain the broth to remove the vegetables, or leave them in depending on your preference. The broth should now be rich and flavorful.

Shred the Chicken: After the chicken has cooled enough to handle, shred the meat into bite-sized pieces. Discard the skin and bones.

Return Chicken to Broth: Add the shredded chicken back into the pot with the broth. Taste and adjust the seasoning with more salt or pepper if needed.

Serve: Once everything is combined and the broth is hot, your homemade chicken soup is ready to serve. You can add fresh herbs like parsley or thyme for extra flavor, or serve it as is. Pair it with some crusty bread for a complete meal.