Pour the water into a good sized soup pot and add all the ingredients. Bring the water to a boil, stir thoroughly, and then reduce the heat to low-medium. Cook slowly for 2 hours, add more water if necessary.
When the broth is done, turn off the heat and let rest (about 45 min).
Withdraw the chicken and vegetables and then ladle the broth through a very fine strainer, even better, through cheesecloth. When the broth has cooled, place in proper containers and freeze for future use.