Prepare the Chicken:
Rinse the whole chicken under cold water and remove any excess fat or giblets from the cavity. Pat it dry with paper towels.
Sear the Chicken (Optional, But Come On Just Do It):
This step adds depth of flavor, but you can skip it if you prefer. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Place the chicken in the pot, breast side down, and sear for about 4-5 minutes until it turns golden brown. Flip it and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
Saute the Vegetables:
In the same pot, add the chopped carrots, celery, and onion. Cook for about 5-7 minutes until they start to soften. Add minced garlic and cook for an additional minute.
Add the Chicken and Herbs:
Place the seared or raw chicken back into the pot with the sautéed vegetables. Pour in 10 cups of water. Add the bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours. The chicken should be fully cooked, and the meat should be tender and falling off the bones.
Remove the Chicken:
Using tongs, carefully remove the chicken from the pot and place it on a cutting board. Allow it to cool slightly.
Shred the Chicken:
Once the chicken is cool enough to handle, remove the skin and shred the meat from the bones. Discard the bones and skin. You can shred it into bite-sized pieces.
Return Chicken to Pot:
Return the shredded chicken to the pot and stir it into the soup.
Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if needed. You can also add more herbs if desired.
Serve:
Add Bubs. Eat soup.