Makes about 12 cups
8 cups fat-free canned chicken broth
4 cups water
1 cup dry white wine (optional)
1 bay leaf
3 sprigs each parsley, thyme, sage and rosemary
1 cup coarsely chopped celery, with leaves
1 cup coarsely chopped onions
1 large carrot, peeled and coarsely chopped
1 teaspoon black peppercorns
Salt to taste
Pour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45 minutes. Strain through a fine strainer. Season with salt to taste.
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