Place the whole chicken, carrots, celery, and onion in a large soup pot.

Pour in enough cold water to completely cover the chicken and vegetables.

Bring the pot to a boil over medium heat. Reduce the heat to low and gently simmer uncovered for about 90 minutes, or until the chicken is very tender and easily pulls away from the bones.

Occasionally skim away any foam that collects on the surface of the broth.

Carefully remove the chicken from the pot and place it on a large plate or cutting board. Allow it to cool until comfortable to handle.

Remove the chicken meat from the bones and cut or shred it into bite-sized pieces. Discard the bones and skin.

Strain the vegetables from the stock, reserving all the flavorful broth. Chop the cooked vegetables into smaller pieces.

Return the broth to a clean pot. Add the chopped vegetables and chicken back to the broth.

Warm the Homemade Chicken Soup over medium-low heat until everything is heated through.

Season with salt, black pepper, and halal-certified chicken bouillon granules, if using. Serve warm.