Wash and cut veggies in large chunks and set aside.
Rinse chicken with water
Place all ingredients in a large stock pot. Add water just enough to cover. Slowly bring to a boil. Reduce to a simmer on medium to low and partially cover.
Simmer for 1 hr to 1 hr 30 min. Skim impurities from the top. Check the doneness of chicken as it cooks so you don’t over cook.
When ready, remove chicken and place on cutting board to cool for handling. You can separate bones from the meat and use for your soup or store for later use.
Strain broth into smaller pot for storage overnight
Cool in ice bath. Fill sink with ice water (and ice packs) and place the covered pot in to quickly cool before overnight storage in the fridge.