Basic Chicken Soup

Ingredients:

• 1 whole 3-4 pound chicken (completely thawed)
• 3-4 celery stalks (preferably with leaves attached)
• spices:
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon basil
  • 1/2 teaspoon seasoned salt
• 4-5 chopped carrots
• 3-4 stalks chopped celery
• 1-2 cans chicken broth or 1 tablespoon chicken bouillon granules
• 1/4 cup white rice or 1 cup pasta (optional)

Directions:

1. Clean chicken thoroughly, removing all items in cavity.
2. Remove most of the skin, leaving the only the skin on the legs for flavor.
3. Place chicken in a dutch oven and fill with enough water to cover the top.
4. Add the celery stalks (whole or cut in half) and the spices.
5. Bring to a slight boil, then reduce heat to low for about 1 1/2 hours or until chicken is thoroughly cooked and tender.
6. Remove chicken to a large bowl or plate. Let cool slightly until chicken can be removed from the bones. Set aside the chicken and discard the bones.
7. Strain the chicken stock (the water/broth the chicken was boiled in) into another large pot.
8. Add the chicken broth or bouillon granules, carrots, celery, rice or pasta, and the chicken meat.
9. Bring to boil, then reduce heat to low.
10. Cook until vegetables and rice or pasta are cooked.