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Rinse the whole chicken thoroughly and pat dry. Prep and cut the vegetables.
In a large cooking pot or dutch oven, layer the cabbage, carrot, onion, garlic, and ginger.
Then place the whole chicken on top, along with more ginger slices and goji berries.
Do not add any water - this soup relies entirely on the natural juices released from the chicken and vegetables.
Cover the pot tightly with a lid and place it over low to medium-low heat.
Let the soup slowly cook for 1½ to 2 hours.
Once the soup is done and the broth looks rich and concentrated, turn off the heat and let it sit for another 10 minutes.
Taste and add salt and white pepper if desired.
Serve warm and enjoy!