Make the Broth: Place the whole chicken in a large pot with the vegetables and herbs. Cover completely with water. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for about 90 minutes, or until the meat pulls away easily from the bones.
Prepare your add-ins (optional): While the chicken cooks, prepare your preferred base: rice, quinoa, a mix of both, noodles, Or cauliflower rice for a lower-carb option. Cook these separately. This keeps the soup clear, lets everyone customize their bowl, and prevents leftovers from turning mushy the next day.
Remove, debone and shred the chicken: Carefully lift the chicken onto a large plate and let it cool slightly.Separate the meat from the bones. If you don't need many servings store the breast meat for another meal. Use the smaller pieces for the soup.
Strain the broth: Strain the liquid into a clean pot. Chop and return some of the cooked carrots and root vegetables to the broth for extra flavour and texture.
Build the soup (as needed): For each meal, place the shredded chicken into a smaller pot and add the amount of broth you need (about 2–3 ladles per person). Freeze the remaining broth for future soups, stews, or sauces — a little freezer treasure for busy days.
Add vegetables: Add fresh vegetables such as: thinly sliced celery, peas or edamame, cauliflower rice. Simmer gently until the vegetables are tender and heated through.
Season and finish: stir in 1-2 teaspoons Fresh Bouillon for an easy boost of deep, balanced flavour. Season to taste with salt and pepper. If using garlic, you can add it at the end without cooking to preserve its beneficial compounds and stronger flavour OR use it in the beginning when preparing the broth for milder garlic flavour.
Serve: Place rice, quinoa, noodles, or cauliflower rice into each bowl. Ladle the hot soup over top. Finish with: A squeeze of fresh lemon juice and chopped parsley!