Gather all ingredients.

Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.

Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

Remove chicken and vegetables.

Strain stock.

Skim fat off the surface.

To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.

Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.

Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.

Strain again through a sieve lined with cheesecloth.