Place all vegetables, chicken gizzards, and chicken legs in a large soup pot. (If using mesh bags: bundle onion + garlic together; bundle herbs separately.)

Add water to fill pot.

Add salt and pepper. Bring to a boil over high heat.

Skim foam that rises. Reduce to a gentle simmer.

If you want intact chicken pieces, remove the chicken legs about one and a half hours after the boil, set aside, and refrigerate (add back when reheating to serve).

Simmer partially covered (lid ajar) for about six hours, skimming as needed and adding hot water if level drops too low.

Remove herb bundle(s) and mesh bags; discard. Strain broth for a clearer soup, or leave rustic with vegetables. Taste and adjust seasoning.

Serve hot. Add back chicken (shredded or whole) and selected vegetables to each bowl.