How To Make Homemade Chicken Stock 

1. Add all chicken stock ingredients ( 2 whole raw chickens, veggies and herbs) to a 12-quart large stock pot—there is no need to cut the veggies except the garlic, which I cut in half. Submerge chicken and veggies in cold water until all ingredients are covered with water.
2. Simmer all ingredients on low, loosely covered, for approximately 2 hours or until Chicken Temps at 165 degrees with a meat thermometer.
3. Remove the chicken from the pot and bring it to room temperature. Once cool, remove all the cooked chicken from the bones and set aside.
4. Strain the remaining broth through a large colander into a large soup pot. Now it’s time to make the soup!

How To Make Chicken Soup- Step by Step

1. Remove all the chicken meat from the cooled chicken. Cut into bite-size pieces, so every spoonful of soup has some delicious chicken! Set aside.
2. Saute 2 diced leeks or 1 cup diced yellow onion, 7 chopped celery stalks, and 6-7 peeled and diced carrots in 1 tablespoon of olive oil for 2-3 minutes.
3. Pour the strained, flavorful broth into the soup pot and add 12 Yukon Gold potatoes cut into bite-size pieces. Bring to a low simmer.
4. Add all sauteed veggies, 10 sprigs of thyme, and 2 sprigs of rosemary to the simmering soup. Remove sprigs when the soup is done. The herbs will fall off and melt into the soup.
5. When veggies and Yukon potatoes are fork tender, add all the chicken pieces, green peas, one teaspoon of black pepper, and 1/4 cup of chopped parsley. Salt to taste.