Homemade Chicken Soup

This recipe makes a very large batch (16+ servings) which is great to last a few days and still have enough left over to freeze.

1 Whole Chicken or 4-6 leg/thigh pieces (I think dark meat makes more flavorful soup)
4 Cartons (16 cups) Chicken Broth (MSG and Gluten Free)
4 cups diced Carrots
4 cups diced Celery
4 cups diced Onion
2 Tablespoons dried Parsley
1 Tablespoon Salt
1 teaspoon Pepper

Place all ingredients in a very large pot, bring to a boil and simmer for a couple of hours.  Remove from heat then strain broth into another large bowl or pot.  Pick through the strained veggies/chicken and save the chicken to dice and re-add to broth.  I like the pieces of chicken to be bite sized pieces.  At this point you can either leave the soup just broth and chicken which is what my kids like or add more diced veggies and simmer until hot all the way though.

Each serving is 4 Weight Watchers Points.