Homemade chicken soup can be enjoyed in both sickness and health!
All you have to do is bring the poaching liquid up to about 150°F and hold it there, adjusting the heat as necessary, until the chicken breasts reach that same temp in the center of their thickest parts. It's okay if you don't gethere—it can fluctuate a little as you regulate the heat, without any problem.
As soon as the breasts have hit their final temp, I take them out, then leave the rest of the chicken parts in, bringing it all to a simmer and leaving it to cook for about an hour or so, to get as much flavor out of those parts as possible. Now let's talk about the liquid. In the easiest chicken soup, it's water. And water would be fine here, but it's just as easy, and only a little more expensive, to use chicken stock instead. In essence, you're making stock with stock, since a basic chicken soup isn't all that different from stock. The result is a broth that's awash in chicken flavor.
Because long cooking turns them to mush while giving the broth flavor, and short cooking maintains the vegetables' texture and flavor but does fewer favors for the broth, the stock can provide some cover here. That's because the stock has already had vegetables simmered in it for a long time. All we need to do, then, is add our diced vegetables toward the end of cooking to make them just tender enough.
Beyond that, there's not much to do, which is exactly how I'd envisioned this easy and classic chicken soup. Skim off some of the fat, pull out the remaining chicken, strip the meat from the bones, and return it to the pot along with the diced breast meat. Add some herbs, like minced parsley and dill. Climb into bed, get your feet under the covers, and heal yourself with a generous bowl, steam rising to chase the chill off the tip of your nose.
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