1 small whole chicken (4 – 6 pounds)

2 boxes of chicken broth (32 oz.)

1 box of chicken stock (32 oz.)

1 large onion quartered

1 large carrot cut in to chunks

1 tablespoon parsley (add more if desired)

1 tablespoon black pepper (add more if desired)

1 tablespoon kosher salt (add more if desired)

Mix all ingredients in a large soup pot.  Bring to a boil.  Reduce heat and simmer for 5 to 6 hours. 

Refrigerate overnight. 

In the morning, skim off fat that has risen to the top.  Heat the soup until it is thin enough to strain.  Strain the soup to remove chicken parts and bones. 

Optional:

Return carrots and some cut up chicken pieces to the soup.  I leave the chicken out and add either matzo balls or wide egg noodles.