To make an easy chicken soup. Use skinless chicken breasts, add in rough cut celery (with leaves), onions, and carrots...you can also add a leek and a bay leaf. Season with salt and pepper. Because, you are not going to get the flavor from the whole chicken and bones, cover with chicken stock (kitchen basics in the box is excellent). cover and simmer for about 35-45 minutes, up to an hour depending on the size of your chicken breast (check your chicken, it should shread easy). strain the chicken and vegtables...discard the veggies& bay leaf, save the broth, of course
while the chicken is cooling enough for you to shread. Sweat chopped carrots, onions, and celery (if you are lazy like me, you can just buy the already cut mirepoix) in some butter. Shread the chicken. Add the chicken and mirepoix back in to broth, bring back to boil..test for seasoning..add salt and pepper as needed.
Super lazy method...buy the 'just chicken' from Trader Joes, sweat the mirepoix and add together with chicken broth.
Longer method, substitute whole chicken for breasts, use water instead of broth, increase simmer time to 60-75 minutes.
If you want you can add rice or noodles when you put it all back together. For rice bring to a boil and simmer an extra 15-20 minutes. For noodles, only about 10 minutes.
Good luck