Place all of the ingredients except the salt and pepper in a large pot. Pour the water over the chicken and vegetables until it is just covered. You may have more water than needed.
Bring the water to a boil, skimming off any foam that floats to the top. Cover and turn down to a low simmer. Cook for 3-4 hours. (Alternatively, you can make this in a slow cooker on low for 12-24 hours)
Strain the liquid through a fine mesh strainer. Season with salt and pepper, if desired. You can store the stock in a glass jar in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
**Please choose all organic ingredients if possible.**
Recipe by Food Babe at https://foodbabe.com/homemade-broth/