Get a yellow skinned vegetarian fed chicken then take it apart. Take the skin of if desired but cook it with the meat as fat under the skin is essential for the flavor of the soup.
Prepare the vegetables by peeling the carrot and parsley root and garlic. It's advisable to bind together the parsley leaves so we don't have to hunt for them later one by one. Only remove the onion outmost layer. Halve or quarter the pepper and tomato.
Place the chicken into a large pot.
Add all the broth ingredients.
Fill the pot up with water. The more water we use, the more ingredients we have to add for a flavorful soup. Never add water at the end of the cooking process!
Place the lid on and bring the water to boil then cook the meat ready on low heat. Young chickens generally don't need more than one hour of cooking. Older birds though, could require hours of simmering.
Add the rest of the vegetables to the soup then bring it to boil on high heat. When the soup starts to boil lower the heat and simmer it until the vegetables have the desired texture. The cooking time for vegetables varies but 10 minutes simmering should be plenty to cook them tender and still preserve some of their nutritientes.
Take it off heat and let it sit for at least 10 - 30 more minutes with the lid still on. It could be served immediately but it's scorching hot so not really recommended. When the dish is served as an only meal thin noodle like pasta is served in it to provide more energy on one go.
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