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⭐️Boil the chicken. Add the chicken to the large stockpot. Fill the pot with water covering the chicken by at least an inch. Add 1 tablespoon of salt. Cover and bring to a boil. Boil for 1 -1.5 hours. Carefully remove the chicken from the pot, keeping the broth in the pot. Let the chicken cool then remove the meat from the bones and shred the chicken.**You can cook the chicken the day before and refrigerate the chicken and the broth separately. Then you can remove the solid fat that forms on the broth cutting calories and fat.
Add the ingredients to the broth. To the broth in the stockpot add the shredded chicken, celery, carrots, potatoes, cabbage, onions, diced tomatoes, peas, the rest of the salt, pepper, poultry seasoning, and Accent. Stir.
⭐️Cook. Bring the soup to a boil then turn the heat down and simmer for at least 2 hours. Traditional booyah gets simmered all day, but by simmering for at least 2 hours you get similar results.