Season a stockpot of water with kosher salt, to taste. Add the whole chicken and bring the liquid to a rolling boil for about 5 minutes, then lower the heat to a simmer. Add 1 pound of chopped onions and 1/2 pound each of chopped celery and carrots and simmer for 1 hour and 15 minutes. While the chicken simmers, prep the soup ingredients you want to add, and set them aside.
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