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1
Place the chicken in a narrow, stainless-steel stockpot.
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2
Add enough water to cover the chicken, then add the thyme, bay leaves, and 1 1/2 teaspoons salt, and bring to a boil.
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3
Immediately reduce the heat and boil gently, covered, for 10 minutes.
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4
Let the chicken cool in the stock, still covered, for about 1 hour, or until lukewarm.
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5
Strain 3 cups of the stock from around the chicken and place it in a saucepan.
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6
Add the leek and bring the stock to a boil.
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7
Boil gently for 5 minutes.
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8
Add the carrots and celery, and bring the stock back to the boil.
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9
Boil gently for 3 minutes.
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10
Add the mushrooms and the 1/2 teaspoon salt, and boil gently for an additional 3 minutes.
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11
Remove from heat.
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12
Remove the chicken from the remaining stock.
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13
Peel off and discard the skin.
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14
Pick the meat from the bones and shred it into 1-inch pieces.
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15
Line a colander with dampened paper towels and strain the stock through the towels.
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16
Skim the fat from the surface of the stock (you should have 7 cups).
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17
If you have too much stock, boil to reduce it to 7 cups; if you have too little stock, add enough water to bring it to 7 cups.
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18
Add the bouillon cubes to strengthen the stock.
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19
Just before serving, add the vegetable garnishes with their cooking juices and the shredded chicken.
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20
Reheat gently to a boil.
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21
Divide among six large bowls or soup plates, and serve immediately.
