Chicken and Vegetable Soup

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1 large whole chicken
Celery
Onion
Carrots
Bay leafs
Peppercorns
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots, bay leaf, peppercorns and cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.