In a large pot, combine the whole chicken, thyme, bay leaves, kosher salt, cut garlic head, and quartered onions. Pour in 14 to 16 cups of water, covering the ingredients. Bring the pot to a vigorous boil over high heat, then reduce to a gentle simmer, cover, and let it cook for about 1.5 hours until the chicken is tender and fully cooked.

Once the chicken has simmered, carefully remove it from the pot. Allow it to cool slightly, then shred the meat from the bones while discarding the bones and skin. Set the shredded chicken aside. Return the broth to a boil, allowing it to reduce uncovered for 20 to 30 minutes, intensifying the flavors for your Calabrian Chicken Soup.

In the same large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the diced yellow onion and diced celery, sautéing them for about 5 minutes until they begin to soften and become translucent. Stir in the minced garlic and crushed Calabrian chilis, allowing them to cook for an additional minute until fragrant.

Add the reserved shredded chicken back into the pot along with the reduced broth. Bring the mixture to a rolling boil, then carefully add 1½ cups of pearl couscous to the pot. Lower the heat to a gentle simmer, allowing everything to cook together for about 20 minutes.

To complete the Calabrian Chicken Soup, stir in 1 cup of minced parsley, 1 cup of finely chopped basil, and the juice of a lemon for a fresh tang. Simmer the soup for another 5 minutes.

Ladle the Calabrian Chicken Soup into bowls, garnishing each serving with a few reserved basil leaves and a drizzle of extra virgin olive oil for a touch of richness.