Simmer the chicken and 2 cups of water in a stock pot for a couple of hours on or in a crock pot all day.
Once the chicken is cooked, remove it from the pan, so you just have the broth in a stock pot. Add additional 2-4 cups of broth and bring to a boil.
Turn down the heat to simmer.
Add shredded carrots (these cook really fast)
Pull the cooked meat off the bone (remove skin and any bones), break into bite-sized pieces, and add to the soup.
Stir in celery seed, chopped parsley, and green onions.
Season with salt and pepper. Serve.