Place rotisserie chicken, vegetables, spices and water into a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover and simmer on low heat for at least 1-2 hours.
Remove from heat and allow to cool.
Strain broth through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the broth. Season with chicken boullion paste to taste.
At this point I like to pour the broth into my soup pot and refrigerate it for a few hours so that the fat from the broth will rise to the top and I can skim it off.
STORING AND FREEZING INSTRUCTIONS:
To store: Refrigerate the broth overnight, for use the next day. After refrigerating, skim the fat that has raised to the surface.
To freeze: I like to measure out my broth in batches of two cups each. I place each bath in ziplock bags and put them in the freezer. This way, when I pull it out of the freezer, I know I have exactly 2 cups of homemade chicken broth for whatever recipe I'm making!