Place whole chicken with chopped carrots, a quartered onion, 1-2 celerychopped up salt pepper in a large soup pot.
Cover with water and bring to a boil. Cook and simmer on medium-low 1 hour. Drain broth in freezer container. Allow to cool.
Shred chicken. Use the shredded chicken for a casserole or other dish, can freeze it as well for later use. When broth is cool store in freezer for a quick soup starter. You can also do this with Vegetable Stock by just adding vegetables such as carrots, celery, cabbage, mushrooms, onions, garlic, parsley and bay leaves. Cook the same as above and drain all vegetables and save broth for a freezer meal soup starter.
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