In your largest stock pot (I use my le creuset 7.25 qt) add all ingredients. Fill pot with enough water to cover ingredients. Bring to a boil and reduce heat to a simmer.
Allow to simmer for about 3 hours. Skim off any foam that comes to the top.
Allow to cool slightly then strain entire pot through a large mesh strainer or colander. Discard all vegetables and shred chicken (if using a whole chicken) and use for chicken salad or in other recipes.
Once cooled pour into freezer safe containers and label with contents and date.
For INSTANT POT- Place all ingredients into pot. DO NOT fill past the MAX LINE. Close lid and turn valve to sealing. Use Manual Pressure for 120 minutes or 2 hours. Allow to naturally release for 10-15 minutes or for as long as you have. To allow it to release naturally will take about an hour. After 10-15 minutes turn the valve to release and let the rest of the pressure out. Strain though a fine mesh strainer.