Add all ingredients to a large pot and bring to a boil, turn down to a simmer, mostly covered with lid, and cook for 4 – 6 hours on medium
If you are making chicken soup with a whole chicken: Place in fridge. Remove any excess fat that is congealed on top. Pull apart chicken from bone, discard bones and place chicken back in.
If you are making chicken stock: Place in fridge. Remove any excess fat that is congealed on top. Strain liquid and use or freeze.
For people who keep kosher- don’t try and keep soups parve! Unless you are cooking for a vegetarian or vegan, the secret to an amazing soup is an amazing stock. Try this once and you will never go back.