Andy is right, once again.
When I make my chicken soup, I do the chicken like Andy does, i.e. I take it out as soon as the meat is cooked. Then return bones,etc. to the pot. I add carrots, onions (quartered, with skins for great color) and celery. I add a bay leaf or two, peppercorns, and flat leaf parsley. I let this simmer for a couple of hours, then strain the broth. I then add whatever vegs I might want to eat with the soup, usually cubed carrots and celery and cook them until they are just done. Just before serving I return the cubed chicken to the pot and might also add some frozen beans or peas.
I try to make this a day ahead up , refrigerate overnight, skim off any fat that may rise to the top, then heat it up and serve.
I can resist anything, but temptation. Oscar Wilde