Take most or all of the meat off an organic roasted chicken you bake or rotisserie chicken preferably from Central Market or Whole Foods (I like these best because they are in a bag not plastic). Place bones in a crock pot. Cover bones completely with filtered water and add about 2 more inches of water. Add sea salt, pepper, 2 stalks of celery, a carrot (no need to peel), 1/2 an onion, a clove of garlic, and whatever spice you want—you can also add cilantro or parsley–and add 1 T of Braggs Apple Cider Vinegar. Cook on low for 24 hours in a crock pot or 120 minutes in an Instapot. Strain. Use broth for a soup base or to drink. It will keep for 3-4 days. You can freeze it as well.
You can add sautéed vegetable such as: carrots, celery, squash, zuchini—and then add the baked chicken. Garnish w parsley or cilantro.