Dump 1 can chicken broth, 2 cans of water (from chicken broth), chicken bullion cube (broken in half), a few shakes of garlic powder, onion powder, salt, pepper & old bay. Let come to boil. In the meantime, wash chicken (run under warm water) and cut into thirds, put in bowl. Cut ends off lemon and squeeze over chicken. Add a few shakes garlic powder & a a small spoonful of minced garlic into bowl. Mix around.

While the chicken is boiling, dice onions and let saute over some oil on medium heat. Once translucent, slice carrots and add to pan, switch to medium high heat. Cook until a little brown.

Once 20 min is up, remove most of broth leaving just a little in pot, remove chicken and put on cutting board. Add vegetable mixture to pot & 8 cups of heavy cream. Put a few more lemon slices, basil, salt, pepper & garlic powder (to your liking).

Shred chicken, add back to pot. Add shake of salt, some pepper & more dried basil. Add a splash of water. Partially cover & let cook 15min, occasionally stirring.