8 large carrots (peeled and cut into rounds or half-rounds (depending on size))
6 large stalks celery (sliced 1/4-inch thick)
1 tablespoon garlic pepper
1 teaspoon dried thyme leaves
2 bay leaves
2 teaspoons dried parsley
Instructions
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer for about 10 minutes as you take care of the vegetables.
Add about half the onions, carrots and celery plus all spices to chicken broth and continue to simmer for another 30 minutes. You can simmer longer if you like but the flavor should be released from the bones by then.
Carefully remove the bones and skin from the pot. If any meat remains on them, set the bones aside for a few minutes to cool, remove any meat and tear it into small pieces. Add the meat to the soup and discard the bones. If vegetables have gotten mushy, remove them as well and add fresh ones to cook for another 10-30 minutes (depending on veggies used). You can also add pasta for the last 10 minutes uncooked to cook in the broth.
Serve piping hot with fresh bread, crackers or just the spoon!