Rinse out the chicken. Place the whole chicken and its organs into a large stock pot.

Fill the pot with enough water or broth to cover the chicken.

Bring to a boil on the stove. Reduce to a simmer and cook covered for one hour.

While the chicken is cooking, chop the vegetables and spiralize the zucchini.

Place the zucchini noodles in a large bowl and toss in a generous amount of salt. Let it for about 30 minutes.

When the chicken is fully cooked, remove it and all the organs from the stock pot, reserving all the cooking liquid. Put these on a plate and set aside.

Add all the vegetables except the zucchini, plus herbs and spices if using, to the cooking liquid.

Return to a boil, then reduce to a simmer. Cook covered for 30 minutes or until vegetables are soft.

While the vegetables are cooking, thoroughly rinse the salt off of the zucchini noodles.

10 minutes before the soup will be done, add the zoodles to the pot.

As the vegetables are cooking and once the chicken has cooled enough to handle, begin to dismantle it. Place all of the skin, soft parts, and desired organs in a blender. Set the bones and cartilage aside to make bone broth. Add the meat to the soup.

Add a few ladle-fulls of broth to the blender with the soft parts. Blend on medium until smooth.

Add the "gravy" to the soup pot. Stir everything together.

Keep in the refrigerator for up to a week. This recipe freezes well. See serving suggestions below for ideas on how to prepare individual bowls of this delicious soup.