This is a recipe for making chicken soup from scratch, not with leftovers from last night’s roasted chicken. The beauty of this soup is in its simplicity and how one bird makes one pot of soup. It calls for removing the breast meat prior to cooking and reserving for final preparations. The rest of the chicken will be used for making the broth. This is important to note because the chicken parts used to make the broth will be devoid of flavor after 45 minutes of cooking.