Put a whole roasted chicken carcass with most of the meat removed in a large pot. Add two cups of chopped or baby carrots, one cup of chopped celery, one whole onion, peeled and chopped into large chunks, and 5-10 flattened garlic cloves. Cover entire carcass with water and season liberally with salt (pink Himalayan salt is preferred). Add two or three whole bay leaves and a tablespoon of apple cider vinegar (sometimes I omit the ACV). Turn burner on high heat until water is at a rolling boil. Then, turn down low heat and allow to simmer for 24-48 hours, stirring every few hours. (If preferred, this can also be done on the low setting of a crock pot.)
After 24-48 hours of simmering, take soup off heat and prepare for the real work: combing through for bones. I use a strainer spoon and tongs to scoop through the entire pot and pick out every little bone I find. This process can take a while; I think it usually takes me about 30 minutes. This can also be done by simply straining the entire pot of soup and later adding some of the vegetables back in.
After removing all of the bones, add in black pepper, onion powder, garlic powder, dried parsley, and dried oregano, along with any chosen add-ins: cooked chicken, frozen peas, cooked rice or pasta, etc. This soup is extremely customizable. Add any extra salt after add-ins, if desired. Cook on medium heat until everything is incorporated and cooked to your taste.
Serve hot with warm, fresh bread with butter for a serious comfort food dinner!