Chicken Vegetable Soup

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  • 1 3.5 lb whole chicken
  • Celery
  • Onion
  • Carrots
  • 2 Bay leaves
  • 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 and bay leaf, 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.

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