For the stock:
1 (3-4 pound) chicken, giblets removed
3 carrots, peeled and halved
2 celery stalks, halved
1 head garlic, halved horizontally
2 yellow onions, quartered
2 bay leaves
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 teaspoons kosher salt
1 teaspoon peppercorns
12 cups water
For the soup:
1 tablespoon unsalted butter
2 large Russett potatoes, peeled and chopped
2 carrots, cut into ½ inch rounds
2 celery stalks, diced
1 yellow onion, diced
1 cup frozen peas
2-3 cups shredded chicken
8 cups chicken broth
Place 1 whole chicken, giblets removed into a large stockpot.
Add carrots, celery, garlic, onions, bay leaves, thyme, rosemary, salt, and peppercorns to the stockpot.
Cover chicken with water, approximately 12 cups. Bring to a boil.
Reduce heat to low and simmer for 60-90 minutes.
Remove chicken from stockpot. Set aside to cool. Once cooled, shred 2-3 cups of the chicken then discard the rest.
Strain vegetables and herbs from the stock and discard any chicken skin and bones. Reserve 8 cups of broth for the soup. Store remaining broth in the refrigerator or freeze.
In the same stock pot, melt 1 tablespoon unsalted butter over medium-high heat. Sauté onion, carrots, and celery until just softened. Add diced potatoes.
Pour 8 cups of homemade chicken stock into pot. Bring to a low boil then reduce heat to a simmer. Cook for 20 minutes before adding 1 cup frozen peas and the shredded chicken. Soup is ready to eat once peas have warmed through.