In a large pot, add chicken broth and bring to a boil. Add the whole chicken to the pot and return to a boil.

Reduce heat and let the chicken simmer for about 25-30 minutes or until cooked through.

Remove the chicken from the pot and set it aside to cool. Add diced carrots, celery, onion, and garlic to the pot and bring it to a boil.

Once boiling, reduce heat and let the vegetables simmer for about 10-15 minutes or until they are tender.

While the vegetables are simmering, shred the cooled chicken meat and set it aside.

Once the vegetables are tender, add the shredded chicken back to the pot.Add salt and pepper to taste.

Add optional herbs such as bay leaves, thyme, parsley if desired. Let the soup simmer for another 10-15 minutes to let the flavors meld together.

Serve Chicken soup recipe hot and enjoy with you famliy! Optional: You could add some noodles, dumplings, or rice to make it more hearty.

add more depth of flavor to the broth, you can roast the chicken before simmering it in the broth.

To do this, preheat the oven to 375°F, place the chicken on a baking sheet, and roast for about 45 minutes to an hour, or until the internal temperature reaches 165°F.