This isn't the sort of thing I use a recipe for. Just wing it, as they say.

Start by poaching a hen in water to cover, along with an onion (skin and all), a head of garlic, a couple of carrots, a stalk or two of celery, salt, and about a dozen black peppercorns. I like rosemary, so add about a tablespoon of it.

It may be easier if you cut up the hen first. Poach gently for 40 minutes to an hour. Remove hen, and strain broth to remove solids and as much fat as possible.

Cool the broth in the fridge so the fat congeals, and remove it. Cut the chicken into mouth-sized pieces. Put the broth back up to boil. Meanwhile, prep the veggies. Dice some carrots, potatoes, turnips, whatever. Chop a large onion. Slice celery into half-rounds. Cut corn off the cobs, or slice into half-inch rings. Etc.

Add the veggies to the broth and simmer until veggies are tender. Adjust seasonings.

My changes to Garden lad's recipe would be to add a couple of pounds of wings to the hen while cooking it....makes a richer broth.
And I would add a parsnip to the soup....cut lengthwise.
Mostly my chicken soup contains onion, celery, carrots and parsnip....and occasionally I will add some canned tomatoes.
Another admonition would be to cook the veggies in the broth ( after you have strained, cooled and degreased) before you add the chicken meat....over cooking white meat makes it stringy...even when cooked in a broth.
Linda C

Whoops! Thanks for the catch, Linda. I had meant to say add the chicken after veggies are cooked.

Nothing wrong with adding wings. Or using a second hen. Usually, after straining, I boil down the broth somewhat to concentrate the flavors.

Ringing the changes could go on ad infinitum. Parsnips are good, for sure---although lately the store-bought ones seem to have particularly tough, woody cores. So I'd cut them out. Rutabagas can add a slightly sweeter taste. Sometimes I toss in a handful of English peas. If I'm in the mood, I'll throw in some baby bok choy just before serving, and let it cook until the greens wilt.

And, of course, there are always the rice and noodle options.

All in all, I don't see how anyone can do chicken soup wrong.

I like all the veggies mentioned and peas and noodles in my chicken vegetable. Well, I make mine with veggie broth and TVP chicken, but that's another story. I don't like tomatoes. They taste good but I'm a neo-traditionalist. Also, a pinch of saffron, (just a pinch, more is not better), is heavanly in chicken soup. Good for the immune system.