Chicken soup season has arrived.
halved crosswise through the middle, or a sliced-up. For ease of removal later, I like to keep celery and carrot pieces large and the onion either whole or halved. One onion and one or two carrots and celery stalks is plenty for one pot.
Once your aromatics are in there, cover the pot partially with a lid and let it slowly simmer away until the chicken is very tender and starting to fall off the bones. Check on it now and then to make sure it's not boiling—you want the surface of the water to be moving, but only very gently—to avoid overcooking the chicken and to ensure a nice rich broth.
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