Wash the chicken well inside and out. Be sure to remove any small glands that are usually left in the bird. They sit along the back bone and are brown in color. They can make you soup bitter.
In a pot just large enough to hold the chicken and vegetables, place the washed chicken in the pot with all the ingredients all at one time. The water should just cover all the ingredients.
Slowly bring the water up to a genital simmer. Skim the gray slim and fat that floats to the top, while the chicken is cooking.
Simmer gently for 50 minutes covered. Occasionally skim any fat that floats up the to top and discard.
Remove the chicken from the pot and place on a large plate until its cool enough to handle.
Strain the soup though a fine strainer to remove all the solids from the soup. Throw away the cooked vegetables.
Taste the soup, if it is not strong enough in flavor, return to the heat and reduce the soup to around a liter of liquid.
If you are not going to eat the soup right away. Place it on the balcony or in the fridge to cool which will make removing the remaining fat from the soup super easy.
Take the chicken and clean all the meat off of the bones and shred with your fingers into bit size bits. Discard the bones, skin and cartilage.
At this point you can add a few sliced carrots or other vegetables. Cook covered for approximately 20 minutes.
Return the chicken to the soup and warm up and serve.
Correct for salt and pepper.
I serve this with a little freshly grated Parmesan cheese.