Chicken soup is as easy as 1-2-3.
1. You simmer a chicken carcass (preferably pasture-raised from a reliable source). You simmer that baby until the bones fall apart and get soft which may take several hours (don't forget to keep adding water). You can add some herbs if you like and salt and pepper.
2. Strain the broth. Pick whatever meat might be left from the bones to add to your soup. Look at that good layer of chicken fat on top. You could sip this as is - perfect cure for the common cold.
3. Add what you like. Carrots, simmered onions, spinach, leftover meat, parsley, other herbs, turnips, even (gasp) some potatoes. Salt to taste. It's all good, so good.