Wash and clean chicken then place it in a large soup pot, cover with water, then add whole carrots and potatoes.
Bring to a boil, turn the heat on medium and continue boiling for a total of 25 minutes.
Make sure to regularly clean the foam that rises to the top during boiling. Add a small glass of cold water after each cleaning. I normally clean the foam twice.
When the chicken is boiled, remove from pot.
Remove any meat from chicken bones and put the meat back to the pot, discarding the bones.
Remove carrots and potatoes from the pot. Smash carrots with a fork and dice the potatoes then add them all back to the pot.
Add the rest of the vegetables, more water to cover and boil for additional 15 minutes.
After about 10 minutes, remove the tomatoes, peel and smash with a fork then put back to the pot.
Add salt and pepper to taste
Add more tomato juice (optional) to taste
Turn the heat to low and add the eggs, one by one, using a ladle so you won't break the eggs. Place the egg in the ladle and slowly submerge the ladle into the soup. Support the egg with the ladle until the egg becomes hard enough to be discarded in the pot without breaking. Repeat for all eggs