It ain't chicken soup, or as we Jews like to call it "Jewish Penicillin"
It does take time to make but if you want a simple recipe:
Roast a pack of mixed chicken legs and thighs, till the skin is dark brown and crispy, in about 1/2" of water and keep topping up and turning the pieces. This makes a great basis for the soup.
Chop up 1/2 a swede, 1/2 an onion in 1/2's, 1 whole medium carrot and a small trimmed leek cut in to 1/2" slices.
Add 1 bay leaf, 5 black pepper corns, 1/2 teaspoon of sugar and salt to taste.
Then add the roast chicken and stock. Add enough water to cover everything by 1". Bring to the boil and skim the scum that comes to the surface. When this is done put on a lid and simmer for 1 hour and taste. Top up with more water to cover by at least 1". Add seasoning as you like it, then simmer for 1 more hour... After this you should have perfect kosher style chicken soup...