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Thoroughly wash chicken and discard the innards.
Clean and trim celery.
Divide carrots into two equal bunches and peel one bunch.
Wash parsley. Do not chop as you will remove it after the soup has cooked.
Peel onion and cut in half.
Put one bunch of the carrots and all other ingredients into the biggest soup pot you’ve got. Pour in broth.
Bring to a boil and reduce to low. Cook at least six hours or until the chicken falls apart.
Remove chicken and place in a separate bowl in the fridge to cool. Cool soup base and put in the fridge (if the pot will fit) or outside overnight (just be sure to “animal proof” the pot - a few rubber bands on the lid work well).
Once cool, skim the fat from the soup base and discard. Remove cooked vegetables, separating the carrots from the other veggies. Chop onion and celery into bite-sized pieces. Once chicken is cool, remove the skin and break into pieces. Put cooked carrots in a blender with 2 cups of the cooked broth and puree.
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