approx 15 cups wateror enough to cover the chicken
Instructions
Place all of the ingredients in the largest pot you have. Fill the pot with enough water to cover the chicken.
Bring everything to a boil, and then reduce the heat to low. Cover the pot and let it simmer for 4 hours.*
After 4 hours remove the chicken and vegetables from the pot. Using a fork, shred the chicken into small pieces. If you are experiencing a flare, transfer the carrots to a blender and puree. Alternatively if you can tolerate carrots, cut the cooked carrots into small bite sized pieces. Set both the carrots (either pureed or cut) and the chicken aside.
Pour the stock through a mesh strainer into a big container. Transfer the container with the stock to the fridge and refrigerate for approximately 2 hours until it has completely cooled and the layer of fat can easily be removed with a spoon from the surface and thrown away.
Transfer the shredded chicken and carrots back to the broth. The soup can be stored in the fridge for 1 week or for 3 months in the freezer.
Notes
*To make this in a slow cooker, cook it on low heat for 6 hours or high heat for 3-4 hours.