1 Chicken cut up 1 Medium Onion 2 Cloves Garlic, minced 2 Large Carrots, sliced or diced 2 Stalks Celery, sliced 8 Cups Chicken Broth (I use Better Than Bouillon) Salt and Pepper to taste (I also use a few Red Pepper Flakes) 2 Bay leaves 1/4 Teaspoon Poultry Seasoning Add chicken, onion, garlic, carrots, celery, bay leaves, poultry seasoning, and broth in a Dutch Oven or large soup pan. Boil, reduce heat and simmer until chicken is done and vegetables are tender. (about 40 to

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