All you need for the most flavorful soup base!
2 chicken carcasses (about 3 lbs)
1 lb carrot "seconds" 
2 yellow onions
celery bunch
 
We make this often throughout the fall and winter.  Whatever we don't use that week, we freeze. It's so nourishing!
 
Directions:
Fill a very large stock pot with broth bundle ingredients. Chop the veggies very roughly and be sure to include celery leaves.  Add water to the pot until it covers the ingredients by several inches, approximately 2 gallons. Add a generous amount of salt, some peppercorns, bay leaves, and sprigs of herbs if desired. Bring to a boil and then reduce to a simmer for the better part of a day. Taste and add more salt if needed. Strain some into a container for immediate use, putting the rest into containers to freeze (or pressure can). Discard the chicken and veggies.
 
Makes approximately a gallon and half