Directions

Make the broth for the soup

Place the whole chicken into a large, heavy-bottomed pot (#1) and add enough water so the chicken is covered (leaving about 1-2" from the top so it doesn't overflow. Add the salt, peppercorns, coriander seeds, and bay leaves, and bring to a gentle simmer over medium-low heat. Cover, lower the heat to a low simmer, and cook for an hour.

Turn the heat off, and carefully remove the chicken from the broth and place it onto a large cutting board. You can leave the broth in the pot for now. Allow the chicken to cool completely before removing the meat from the bones. I also like to give it a rough chop with a knife to help speed the cooling, and so that it doesn't keep cooking. When you are ready to pull the meat off the bones (I usually do this a littler later when my soup is simmering), you will peel off and discard the skin, remove the meat, and place it onto a large plate until you're ready to add it to the soup. Reserve all of the bones, if you're making the bone broth. You can freeze the bones in an airtight container or plastic bag if you want to make the bone broth another time.

Make the soup

In pot #2, heat the ghee over medium heat. Add the onions and carrots and cook for 7-10 minutes until all of the veggies are very tender. Add the mushrooms, and cook while stirring (to prevent the mushrooms from sticking) for another 5 minutes. Add the garlic, ginger, and turmeric, and cook, while stirring for 2 more minutes.

Place a strainer over the pot, and pour the broth from pot#1 into the pot with the veggies (pot#2). Turn the heat down to low, and simmer for about 45 minutes. When you've removed the chicken from the bones, you can add it to the soup.
If you're adding spinach or kale, I like to do this at the very end or right before serving. If you plan to make this ahead and store it, I would wait to add the greens until you heat it up.

If you want to add rice or quinoa, I add about 1/2 a cup and cook for about 30 minutes, until the grains are cooked through.
You can store any leftovers in the fridge, in glass airtight jars, for about 5 days, or in the freezer for up to 3 months.

Make the bone broth

Clean out pot#1, and then add the leftover bones, water, salt, and vinegar (and any other add-in you like). Place the pot over a very low flame, cover, and simmer for 12-24 hours.

When you are done simmering, ladle the broth into the vessel you plan to store it in. I like to store a portion of the broth (whatever I will drink over the next day or two) in a large mason jar in the fridge, and the rest I ladle into silicone ice cube trays, freeze them, and then transfter the broth cubes to a plastic bag for longer-term storage.

Full recipe here