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To make the broth: To make the soup:
1 Add all ingredients to large stock pot 1 with tight-fitting lid.
Cover ingredients with water, at least
12 cups. (I usually use 14.)
2 Bring to a rolling boil and skim the 2 froth that comes to the top. Turn
heat to low, cover and simmer for
2 hours.
3 Strain the broth, removing the 3 chicken and vegetables. Bring
to room temperature, then place in refrigerator to chill. Remove any fat
that solidifies at the top.
Remove excess fat from chicken and place in pot. Add remaining ingredients except sliced carrots and celery.
Cover with broth. Add more water
if necessary to completely cover ingredients. Bring to a boil and skim the froth that comes to the top.
Cover and bring heat to low. Simmer for 3-4 hours or until chicken falls off the bones. Strain soup to remove vegetables and bones. Discard vegetables and bones.
4 Return the meat to the pot and add the sliced carrots and celery, if desired. Cook over low heat for
30 minutes to soften vegetables. Serve with noodles if desired.
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