This will make between 1 to 1 1/2 liters or 1 to 1 1/2 quarts. You will need a pot with a lid that will just fit the chicken in it. It should not be to wide.
Some hints about chicken soup:
The better the chicken the better the soup.
Skim the soup – it will keep it clearer.
Straining the soup will help get rid of all the small bits and spices.
If you have the time chill the soup it will help get rid of all the fat in one go. It will float to the top and you can just scrape it off.
The addition of a few vegetables and or precooked potatoes can make the soup into a really hardy meal.
You should get about 1 liter, if you have more boil down you have about a liter.