Part 1: Crafting the Golden Bone Broth (The Foundation)

1. Prepare the Chicken: Remove the whole chicken from its packaging. If it contains a bag of giblets, remove it and set it aside (you can add it to the pot for extra flavor if you wish). Place the whole chicken, along with the optional chicken feet or wings, into a very large stockpot or Dutch oven (at least 8-quarts).

2. Add Vegetables and Aromatics: Add the quartered onions, roughly chopped carrots, celery, halved garlic head, bay leaves, and whole peppercorns to the pot.

3. Cover with Cold Water: Pour in the cold water, ensuring all the ingredients are submerged by at least 2 inches. Add the 2 tablespoons of apple cider vinegar. Starting with cold water helps to draw more proteins out of the chicken, resulting in a clearer, more flavorful broth.

4. Bring to a Gentle Simmer: Place the pot over medium-high heat and bring it slowly to a simmer. Do not let it come to a rolling boil. A rapid boil can cause the broth to become cloudy and emulsify the fats.

5. Skim the Scum: As the pot heats up, a layer of foam or “scum” (coagulated proteins) will rise to the surface. Use a large spoon or a fine-mesh skimmer to carefully remove and discard this foam. This step is crucial for achieving a clean-tasting, clear broth. Continue to skim until very little foam remains.

6. The Long, Slow Simmer: Once the broth is simmering gently and the scum has been removed, reduce the heat to low. The surface of the broth should just be barely bubbling with a few “blurps” here and there. Partially cover the pot and let it simmer for at least 4 hours, and up to 8 hours. The longer it simmers, the richer the broth will be.

7. Remove the Chicken: After about 1.5 to 2 hours of simmering, the chicken meat will be perfectly cooked and tender. Carefully remove the whole chicken from the pot using tongs and place it on a large cutting board or platter to cool. Allow the rest of the broth and bones to continue simmering.

8. Shred the Meat: Once the chicken is cool enough to handle, peel off the skin (you can discard it or return it to the pot for more flavor). Shred all the meat from the bones. Place the shredded chicken meat in a container and store it in the refrigerator. Return the chicken carcass and all the bones back to the simmering pot.

9. Strain the Broth: After the full simmering time (4-8 hours total), turn off the heat. Set up a large, fine-mesh sieve over another large, clean pot or heatproof bowl. Carefully strain the broth, discarding all the solids (vegetables, bones, aromatics). You should be left with a beautiful, clear, golden liquid. This is your bone broth.

10. De-fat the Broth (Optional): You can use the broth immediately, or for a less fatty soup, you can chill the broth in the refrigerator for several hours or overnight. The fat will solidify into a layer on top, which can be easily scraped off and discarded (or saved for cooking).

Part 2: Building the Perfect Chicken Soup

1. Sauté the Soup Vegetables: In a large, clean soup pot or Dutch oven, heat about 2 tablespoons of the reserved chicken fat (or olive oil/butter). Add the diced carrots, celery, and onion (the mirepoix). Sauté over medium heat for 5-7 minutes, until the vegetables have softened.

2. Add the Broth: Pour in 8-10 cups of your freshly made bone broth. Bring the soup to a simmer.

3. Cook Noodles or Rice: Once the broth is simmering, add your egg noodles or rice. Cook according to package directions, or until tender (usually 7-10 minutes for noodles, 15-20 minutes for rice).

4. Return the Chicken: Stir in the reserved shredded chicken meat and let it heat through for a couple of minutes.

5. Finish with Fresh Herbs and Lemon: Turn off the heat. Stir in the freshly chopped parsley and dill. Squeeze in the juice of half a lemon to start. The lemon juice is a crucial finishing step; it brightens all the flavors and cuts through the richness of the broth.

6. Season to Taste: Now is the time to season your soup. Add salt and freshly ground black pepper. Taste and adjust. You may be surprised how much salt is needed to make the flavors pop. Add more lemon juice if desired.

7. Serve and Enjoy: Ladle the hot soup into bowls and enjoy immediately.