My mom's zesty version of chicken soup:
Instead of using a whole chicken- buy "split chicken breast with the bone in"
- put chicken breasts (not frozen) into a big pot and make broth around it....if it cooks while in the pot...the flavor seeps in
-2 cans of chicken broth
-chicken boullon cubes
-Fresh or canned carrots
-fresh potatoes peeled and cut into half inch chunks
-mrs. dash table blend seasoning
-1 LARGE can of stewed tomatoes (or 2 regular cans)
=fill the pot 1/2 with water and add cans of chicken broth. Pot should be about 3/4 of the way full.
=Add boullon cubes...a couple at a time and just taste test to see if u need more flavor in the broth.
=All the seasonings use about a tablespoon and then taste test to see if u need more of anything...nothing is really measured out.
= let the chicken breasts slowly cook (keep heat relatively low) so that all the juices seep in.... when meat is cooked take out JUST the meat and break it apart with ur fingers into pieces that will go back into the soup and throw away the bones..sift through the soup as well for any little bones that may have slipped out while cooking.
=put potatoes in when chicken is 3/4 way through cooking cuz they take a while to cook...keep heat lowish still...
= dont put canned carrots in until the last 15 minutes or so because theyre already cooked and will just get mushy.
I would start cooking this at like midday so the soup has a chance to get full flavor.