Add:
4-8 dried whole shitaki mushrooms
2-3 bay leaves
1/4 cup dried celery tops
1 tsp celery seed
4 tablespoons dried parsley.

Bring to a boil and cook for 1-2 hours, depending on the age and size of the chicken.

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Then add:
4 medium potatoes
4-8 carrots sliced diagonally
2-4 sliced parsnips
1-2 burdock roots sliced thinly
1 small (or 1/2 large) celeriac root
2 turnips or winter radishes.

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For really strong immunity, add up to one ounce each dried astragalus root and eleutherococcus root (Siberian ginseng). (Tie the herbs in a handkerchief or a jelly bag so you can remove them before you serve the soup.)

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Bring the soup to a boil again, and reduce to a simmer.

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Immediately stir in:
1-2 teaspoons thyme
1-2 teaspoons rosemary
1-2 teaspoons marjoram
1-2 ounces dried kelp seaweed (wakame, alaria, nereocystis)
1-2 teaspoons organic granulated garlic
4-8 tablespoons salt.

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(Salt draws the nourishment and flavor into the broth. When you have enough, the soup it will taste great. When there isn't enough, it will taste flat.)

Simmer until the vegetables are tender, about one hour. Turn off heat. Pick up soup pot and take it to a cool place, like a basement, or a cement floor in the shade.

Allow soup to steep for at least four hours before reheating and eating. This is the most important step in the recipe. Be certain to let the soup steep before eating. Leftovers keep refrigerated for one week.