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Sprinkle your chicken with salt and place breast side down in the slow cooker. Add a halved lemon. Add bay leaves, peppercorns or other aromats. Cover, or nearly cover, with water. Leave an inch at the top of the slow cooker to avoid overflowing. Cook for 7+ hours on low. You can leave it all day!
After the slow cook, transfer the chicken to a tray and the liquid. Keep the lemon but discard herbs/peppercorns. Remove the chicken skin and bones. Shred the meat, set aside and cover to keep warm.
In a large pot, sauté onions, celery and carrots. After a few mins, turn down the heat, add garlic and cook a further 2 mins. Pour in your slow cooker broth. Season with salt and pepper, or add flavourings. Squeeze in some leftover lemon. I use 1 tsp of Osem chicken flavouring (found in world foods aisle).
Simmer until the veggies are soft enough to be blitzed with a hand mixer. Be v careful with hot liquid. You can let it cool first. Remember: never put hot liquid into a sealed blender.
Add the shredded chicken to your soup and heat everything through. Season further if needed and add soft herbs like parsley before serving.