In a very large soup pot, combine all ingredients, and bring to a rapid boil.
Once boiling, lower light to a simmer, cover, and let cook for 3-4 hours (the longer the better. Turn off the heat, keep soup pot covered, and allow it to sit and cool for a few hours. I like to cook it at night, turn the flame off right before I go to bed, and then let it sit until early on the morning. This allows the flavors to really soak into the soup.
Once cooled, using a slotted spoon, remove all the chicken from the soup. Remove all bones and skin from the chicken, and transfer just the meat into a separate bowl. This is great to eat alone, mix with barbecue sauce and slow cook for pulled chicken, or add back into the soup with carrots later for a meal.
Once all the chicken is removed, strain out the rest of the liquid from the cooked vegetables. Toss/compost the cooked vegetables, and enjoy the nutritious and delicious bone broth.