when we make chicken soup we try and find the biggest and oldest chicken we can find. Young chickens just don't seem to be appropriate for the most medicinal of chicken soups and we use the new fangled "Instapot" pressure cooking device to cook it for about 30 minutes. The meat falls off the bones and the goodness inside the bones is completely released as well.
Well, grandma had it right.
You don't need a new-fangled "insta-pot"
just a plain old pressure cooker. One less appliance, one less thing to take up space and one less thing to break down. I've been using a pressure cooker for 40 years. First an older aluminum one and then about 20 years ago splurged on a new stainless steel T-Fal unit. Been working ever since, though I did replace the gasket about 10 years ago. Of course you can do more with an automatic Insta-Pot, or an Air-Fryer, or any number of these things.
Unless you are "out in the country" with farm raised fowl that you can pick and choose, it's only the rare occasion where you can find a "stewing chicken" too tough for grilling or normal consumption at a grocery store or butcher if you have one nearby. I did see one recently at Publix.
We normally get a $5 rotisserie chicken, get one or two family meals out of it, (throwing NOTHING away); and after we've had those meals, throw it in the pressure cooker with 3 quarts of water for an hour. The yield is a lot of meat for the soup, 2 quarts of thick bone-stock, and a lot of skin, and other inedible parts that the dog drools for. In fact, she waits patiently for these treats at our feet.
That $5 chicken goes a long way...the bone stock can make soup, risotto, or be used in anything requiring broth. It can be frozen if need be.
My wife tries to keep me on the squirrel diet - nuts, twigs, and berries. I should just sell the mower and eat the yard. I do feel a whole lot better and have a ton of energy, but the truck still wants to brake and pull in when we pass a Krispy Kreme. 
