Source: dLife

A tasty chicken broth made with carrots, celery, and chunks of chicken.

Servings

1 small onions , chopped
2 fresh carrots , peeled and chopped
2 medium celery stalks , with leaves, chopped
1 bay leaves
4 parsley sprigs
0.5 oz black peppercorns , 6 peppercorns
0.25 cup white wine (dry)
2 lb boneless skinless chicken breasts , cut in pieces
4.5 cup cold water

1 Add all the ingredients except for the water to a slow cooker. Add enough water to just cover the ingredients, keeping the chicken pieces and the vegetables loosely layered. Cover the slow cooker, and bring the mixture to a boil on the high setting.
2 Allow the mixture to simmer overnight or for up to 16 hours, checking occasionally and adding more water as necessary.
3 Next, remove the chicken pieces and allow them to drain on a paper towel to absorb any fat. After they cool, remove and discard the vegetables from the broth.
4 Pour the broth into a covered container and refrigerate for several hours or overnight (this allows the fat to congeal on the top of the broth). Remove this hardened fat, and discard.