In a pot put all the remnants of the chickens after removing all the meat, six cups of water, 2 carrots, two celery ribs, 2 small onions skins and all sliced in half, a few cloves of garlic, a couple of bay leaves, and 3 large chicken bullion cubes gently simmer for 4 or 5 hours, the longer the better. Strain the broth through cheese cloth in a strainer and refrigerate till the next day. Remove some of the fat that has firmed up on the top. Add veggies you want I added pea pods, zucchini, red pepper, a cubed turnip, and yellow squash I cut with a julienne cutter to look like noodles and cubed chicken, cook for about 20 minutes and enjoy hot.
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