8 cups low-sodium chicken broth or stock
One 3-pound chicken, quartered into 2 leg pieces and 2 breast pieces, on the bone, skin removed (save the back to make chicken stock)
2 to 3 small carrots, thinly sliced
3 stalks celery with leaves, thinly sliced, leaves roughly chopped
2 tablespoons roughly chopped fresh parsley
If using the soup the next day, allow to cool and refrigerate overnight. Skim the fat, and then simmer the soup over medium-high heat before serving.