Place all the ingredients in a large, heavy-bottomed stockpot. Bring to a boil. This will likely take about 20 minutes.
Skim the foam layer from the top, then reduce the heat to medium-low. Partially cover the pot, and simmer for 3 hours. Check on the soup periodically to make sure it maintains a steady slow simmer rather than reaching a boil.
Remove the solids using a large slotted spoon, then strain the broth through a colander. If you can’t bring yourself to discard the meat, keep it and use it (without the skin) in these chicken patties.
You can serve the broth immediately. Or cool it completely, refrigerate overnight, and the next day, remove the fat layer from the top before reheating.
Nutrition info is based on CalorieKing.com.It's important to use bone-in, skin-on chicken pieces in this recipe. They give the broth flavor and richness. Boneless skinless chicken breasts, for example, will not work in this recipe. They are too lean.If you use a kosher salt brand other than Diamond Crystal, use just one tablespoon. Diamond Crystal is relatively low in sodium compared to other brands. If you use table salt or sea salt, try using just 2 teaspoons, and then when the soup is done taste and see if you need to add more.