In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
Chicken Noodle Soup: Place broth in a large saucepan or Dutch oven. Add 2 sliced large carrots, 2 sliced celery ribs and 1 chopped onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Add 2 cups uncooked fine egg noodles and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in 1 cup frozen peas and 1/2 cup frozen cut beans; cook for 2-4 minutes or until beans and noodles are tender. Chicken Soup with Spaetzle: Prepare Chicken Noodle Soup as directed above, omitting the noodles, peas and beans. With the carrots, add 1 minced garlic clove. With the chicken add 2 cups sliced fresh mushrooms. For spaetzle, combine 1-1/4 cups all-purpose flour, 1/8 teaspoon each baking powder and salt. Stir in 1 beaten egg and 1/4 cup each water and milk until blended. Drop batter by 1/2 teaspoonfuls onto boiling soup. Cook, uncovered, 10 minutes or until spaetzle float.