For me, chicken soup is all about the broth. And broth long-simmered from a whole chicken and aromatics is the only way you’ll get a deep, rich meaty flavor. That’s why we’re here, right? If it has to be watery, vapid canned broth or bouillon paste, I’d rather eat a sandwich.
Once you have your broth, everything else is a bonus: Chopped up odds and ends from your fridge veggie drawer, a couple handfuls of any dried pasta shape or even rice. Plenty of seasoning. But don’t skimp on the broth!
How I make my chicken broth: Place a whole chicken (with the insides reserved for another use) in a pot with roughly chopped onion, carrots, celery, a couple tablespoons of salt, whole peppercorns if you have them, and a couple bay leaves — fill pot with water. Bring everything to a boil, then reduce to a simmer for a couple of hours.
Carefully remove the chicken; it should be falling-apart tender. Shred the meat for your soup pot. Strain the broth to remove any small bits and reserve it, along with some of the shredded chicken, to make your soup.