Our most comforting soup. If you can, use an organic chicken, as they tend to be much leaner than the commercial ones. If not, skim off the excess fat from the pot as the chicken simmers. For the broth in Step 1, feel free to jazz it up with lemongrass, ginger, turmeric or additional garlic.
After I shred the meat off, I always boil my chicken bones a second time. I barely cover them with water, add aromatics if I have any around, and simmer the stock for 4-5 hours. Surprisingly it yields another batch of stock, slightly less fragrant, but still lovely all the same. I keep it on hand for risotto and other soups.