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Place your chicken and the remainder of the ingredients into a large soup pot, and add 3 quarts of cold water.
Place the pot over medium-high heat and bring to a vigorous simmer/boil, then cover with a lid slightly askew, reduce heat, and very gently simmer for 4 hours (at least 2).
Carefully lift the chicken out of the broth, and set aside (you can shred the meat for another use if you'd like, just know that it will be pretty overcooked). Then, strain the broth of all the vegetables, and restrain with a finer mesh strainer for extra clarity.
Use immediately for your recipe, or allow the broth to cool completely and portion off quantities in containers or heavy-duty ziplock bags to keep in the freezer to use for future recipes.