Place the chicken bones in a large pot.
Cover the bones with water, and if desired, add any vegetables or herbs you have on hand to enhance the flavor.
Bring the water to a boil, then reduce to a simmer. Let it cook for at least 1-2 hours, occasionally skimming off any foam that forms on the surface.
Strain and Season:
After your broth has simmered, strain out the bones and any large solids, leaving you with a clear broth.
Return the broth to the pot, season with salt and pepper, and add any additional spices or herbs as you like.
Poach the Eggs:
Bring the seasoned broth to a gentle simmer.
Crack the eggs into the broth, one at a time. For easier handling, you can crack each egg into a small cup and gently pour it into the broth.
Allow the eggs to poach in the broth until the whites are set but the yolks remain runny, about 3-4 minutes.
Serve and Enjoy:
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