1whole chickencut into 2 legs, 2 thighs, 2 wings, 1 back (halved) and two breasts, as much skin removed as possible
3carrotspeeled and cut in half
2stalks celerywith leaves, cut in half
2cupslow-salt chicken brothor homemade
2tablespoonschopped fresh parsley
Place the chicken legs, thighs, wings and back into a pot or Dutch oven (set the breasts aside, we will add those later so they don’t overcook and get all dry, dark meat holds its moisture and flavor much better than does the white meat); add the rest of the ingredients. Bring to a simmer, reduce heat to a slow simmer and cook for 1 hour, skimming any foam that rises. Add the breasts and simmer for about 15 minutes longer. Remove the chicken to a bowl and strain the broth through a fine sieve.
When cool enough to handle, remove the meat from the bones and cut or shred into bite sized pieces. Thinly slice or dice the carrots, coarsely chop the celery and onions. Return all to the pot and heat. Stir in the parsley.
Now, add cooked rice, noodles, macaroni, orzo, or whatever.Taste and adjust seasonings and serve.