Wash and chop veggies and throw them into near boiling pot. Pealing will reduce vitamin content so I stay away from that.

Clean and gut your chicken (aka remove giblets and rinse) and throw him in the pot with the veggies.

Herbs: This is the important part as like tea you can over cook soup herbs.

After an hour of the chicken being in the pot add the parsley and dill. They should not remain for more than an hour and a half or they become bland.

Check your chicken often from when you add the herbs for the cooked chicken consistency you prefer. When the Chicken is almost there, a half hour from being removed from the stove top, add the chamomile for 5-10 min. of steeping and continue boiling the soup for another 20 min to half hour. Giving the flavor enough time to soak through the chicken.

Salt to taste. NO pepper.

Remove from heat and serve.