Preparing the Chicken: Place the whole chicken in a large stockpot. Add enough water to cover the chicken by a few inches.

Bringing to a Boil: Bring the pot to a boil over high heat. Once boiling, reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface.

Simmering: Allow the chicken to simmer gently for 4-6 hours. The long cooking time helps break down the chicken, releasing collagen and other nutrients into the broth.

Seasoning: Season the broth with salt to taste during the last hour of cooking.

Removing the Chicken: Once the soup is done, carefully remove the chicken from the broth. You can debone the chicken and shred the meat to be added back into the soup or used in other dishes.

Straining: Strain the broth through a fine-mesh sieve to remove any remaining solids.

Cooling and Storing: Allow the soup to cool to room temperature before storing it in the refrigerator for up to 5 days or freezing for longer storage.