Cut the whole chicken into pieces (or just use it whole). Add the chicken, feet, neck-bone and giblets to an 8 quart Instant Pot or large stockpot.
Add the carrots, celery and onion to the pot.
Cover with 1 gallon of spring water.
Add salt, fish sauce, coconut aminos and bayleaves.
Close Instant Pot and cook on high pressure for 60 minutes. Either quick or natural release is ok.
For stockpot, bring to boil and then reduce simmer for 3 hours.
Remove cooked chicken from pot and set aside. When cool, de-bone and shred as desired.
Pour the broth through a strainer into glass storage bowl(s). Discard the strained contents.
Set aside 2 quarts of the broth for the soup.
Allow the remaining broth to cool down before refrigerating. The broth will keep in the fridge up to 3 days, or freeze in smaller containers for later use.
Bring 2 quarts of broth to a boil in a stockpot or saucepan.
Add the peas, mushrooms, carrots and celery, then reduce to medium heat.
Cook the vegetables in the broth for 5 minutes or until the veggies are the desired texture.
Stir in the shredded chicken and dish it up.
Serve over rice, couscous or quinoa and garnish with fresh parsley, cilantro or basil. Better yet, enjoy with a big slice of southern style cornbread.