Remove the meat from the chicken bones and set aside.
Place the remaining bones and skin in a large stock pan along with the chicken broth and water. Bring to a simmer for about 30 minutes to release the flavor of the bones. Alternately, you can put it all in your Instant Pot and bring to full pressure for 30 minutes. Quick release and proceed.
Pour the broth through a strainer and discard the skin and bones. Set the broth aside.
In the same stock pan, heat the oil or butter over medium heat. Saute the onions, carrots, and celery until soft, about 8-10 minutes. (May also do this in your Instant Pot on 'saute')
*nutrition includes the addition of gluten free noodles