Here is the recipe for real Jewish chicken soup. Don't worry - it's easy:
1 whole chicken or about 1-1.5 kg chicken legs/wings/necks/carcasses. The more chicken the better.
2-3 carrots, cut in chunks
a few stalks celery
2-3 cloves garlic
optional: 1 piece of pumpkin or 1 sweet potato (adds an interesting flavor)
Fill up the biggest pan you have with water and add all the ingredients. Bring to the boil and skim the "scum" off the soup when it boils. Season with salt and pepper to taste, no other seasoning necessary. Let it boil for 2 hours at least. The longer the better.
Alternatively, if you're pressed for time, you can cook the soup in a pressure cooker. Bring to the boil and skim as above, and then bring to pressure and cook for minimum 15 minutes.
When the soup is done, let it cool and refrigerate overnight. When cold, skim off the fat which has floated to the top. Enjoy!
Note - the soup is always better the next day. It freezes beautifully too.