Add vegetables to the water. 2 strong onions, to your taste preference some organic celery and carrots, immune-boosting shitake mushrooms, grated fresh turmeric (which is famous for its anti-inflammatory properties), a handful of antibacterial thyme, and a few cloves of garlic.
Cover the pot and simmer for about 2 hours, then switch off the heat but leave the lid on, and leave overnight. In the morning, you should have a jelly-like collagen-rich stock to work with.
Carefully lift out the chicken; pull off the meat, throw away the bones and give the skins to the dogs, cats, or foxes.
Strain the stock, and now you can add the root vegetables of your choice. Personally, I love to add potatoes and butternut squash, or legumes such as brown lentils or kidney beans, and some leeks and mushrooms for flavor.
Cook these vegetables in your stock until they are soft and either blend smooth, or leave for a chunky soup. You can put the chicken meat back at this point if you want to.
You should now have a lovely thick broth, full of nutrients, which is easy to digest and very comforting. Just before you serve, you might like to add a handful of freshly chopped chives for extra flavor and antibacterial qualities.