Peel carrots and cut in half, cut your celery and fennel ball in half as well (place in pot). Remove the skin from your onion and place immediately into the pot too. Add your bullion cubes, salt, and pepper into the mix. Finally, add enough water so that the chicken and vegetables are soaked in water (about 3-4 cups). Bring to a boil and cook until you can easily pierce a carrot with a knife (around 20 minutes).