Bring to a simmer but do not boil.
Cover with a lid and simmer up to four hours.
After four hours, strain the broth by pouring through a strainer into a clean pan.
Discard the veggies and chicken bones.
Fill the sink with water and ice, place pan of broth into sink to cool quickly.
If you are going to store the broth pour into clean freezer proof containers in no more than 2 cup increments (to make it easy to thaw).
Create a warm, nutritious and satisfying soup or gravy with this homemade soup stock.