I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and soggy in the inside.  Any insight on making my chicken consistent from outside to inside? 
Cooking normally involves higher heat than you would feel comfortable in a room; the application of heat is what changes the molecular structure of food and kills bacteria, making it both tasty and safe to consume. There's otherwise no real magic to it: if it's a hot enough day outside, you can put a frying pan on the hot pavement in a parking lot and fry an egg in it as though it were on the stove. If for some reason the apocalypse was happening and it were 350F outside, you could bake a cake the same way. But you'd probably be dead.  