All the ingredients for this soup (besides the chicken) came from the garden! It's so satisfying to make almost a complete meal from vegetables we grew entirely by ourselves! It turned out delicious! Instead of pasta we used potatoes from the garden to add starchiness and more heartiness.
1 whole organic chicken
2 quarts chicken stock
1 large onion or 3 small onions
3 large carrots
4-5 stalks of celery
1-1 1/2 lbs of Red Potatoes
2 cloves garlic
2 TBS Olive Oil
Boil the chicken in your dutch oven or stock pot for about 1 hour or until cooked through. Remove the chicken to cool and place broth into a bowl to cool so you can remove the fat later.
Prepare you veggies by dicing everything about the same size.
Saute the veggies in olive oil in the dutch oven or large pot until soft and translucent.
Add the chicken stock from your chicken back in and more stock if desired for the right consistency.
Boil until the veggies are tender. About 25-30 minutes.
Then shred the chicken meat from the bone and add it to the soup!