Start by gathering all your ingredients. Wash and chop your vegetables. A clean workspace is essential. It makes cooking smoother.

In a large, heavy-bottomed pot, place the whole chicken. Add the carrots, celery, onion, and smashed garlic. These aromatic vegetables play a vital role in building flavor.

Pour in enough water to fully submerge the chicken and vegetables. It should cover everything generously, about 10-12 cups, depending on the size of your pot.

Add the bay leaves, salt, pepper, and if you’re using it, the chicken bouillon granules. Stir well to combine all the flavors.

Turn your burner to medium-high heat. Allow the pot to come to a boil. Once it’s bubbling, lower the heat to a gentle simmer.

Cover the pot partially and let it simmer for about 1.5 hours. This slow cooking allows all the flavors to infuse beautifully. During this time, you can check occasionally to skim off any foam that rises to the top.

After the 1.5 hours is up, carefully remove the chicken from the pot. Let it cool a bit so you can handle it, then shred the meat, discarding the skin and bones.

Return the shredded chicken back to the pot with the broth and vegetables. Taste and adjust seasoning as needed.

Allow the soup to simmer for an additional 20-30 minutes for flavors to meld.

Serve the soup hot. Pair with your favorite bread, or if you’re feeling adventurous, add some noodles for an even heartier meal.