Low-Fat Chicken Stock

Yield:	20 Servings
Categories:	Soups, Chicken, Low-Fat

		WALDINE VAN GEFFEN VGHC42A
12 1/2	c	Canned chicken broth
1	lg	Onion; chop
1		Carrot; chop
3	lb	Chicken legs and; thighs; skim, trim a (up To 3-1/2)
12 1/2	c	Water
1		Celery rib with leaves
2		Bay leaves
1	ts	Dried thyme