1 chicken carcass (left over from a chicken dinner)
2 celery ribs
some celery leaves
1 large carrot
some fresh oregano
1 Tbsp. low sodium chicken bouillon
salt to taste
Place chicken carcass in a large stockpot. Cover with water. Add sliced celery, celery leaves. Scrub carrot, slice and add to pot. Add the oregano and the bouillon. Heat just to boiling, then simmer for 2 hours.
Remove from heat and let cool for a long while. When almost room temp, strain broth through a sieve lined with cheesecloth to catch the vegetables and the meat/bones. Discard veggies and meat if you want a clear broth, puree veggies and chicken meat and add back to soup if you want a blended chicken vegetable soup.