Place a large pot over high heat. Add the chicken and water. Next, add your herbs and all of your herbs and vegetables to the pot.
Add the anti-inflammatory seasoning blend and bay leaf. Using a wooden spoon, stir the mixture to mix all of the ingredients together. Bring the mixture to a boil, then cover with a fitted lid and reduce to a rapid simmer. Simmer the ingredient for two hours or until it's ready.
The chicken should be tender and fall off the bone when it is done cooking. Remove the chicken to a clean plate and remove the meat from the bones. Place the meat back into the pot.
Using a slotted spoon, remove the herbs and ginger. Let the mixture simmer for a few minutes, taste the broth, and add additional seasoning if needed.
To serve, place cooked rice in the bottom of a single serving bowl and spoon in the chicken and broth mixture. If you like a little spice, add fresh herbs and crushed red pepper. Enjoy.
