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Ingredients

14 quarts water 2 (5 pound) whole chickens, skinned and trimmed of fat 4 pounds carrots, cut into chunks 3 pounds celery, cut into chunks 3 large sweet onions, cut into chunks 6 leeks, trimmed and chopped 14 tablespoons sea salt 3 tablespoons chopped garlic 3 tablespoons garlic powder 2 tablespoons crushed dried rosemary 2 tablespoons dried parsley 1 tablespoon dried thyme 1 bunch fresh parsley, chopped

Nutrition Info

302 calories carbohydrate: 15.4 g cholesterol: 83.1 mg fat: 13.8 g fiber: 4 g protein: 28.3 g saturatedFat: 3.8 g servingSize: - sodium: 3273.3 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot, partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

24 servings

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.