Additional coarsely ground black pepper (optional)
How to Make It
Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.
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This recipe is pretty good... I also added some celery seed to the broth while the chicken cooked. Also, I used "better than bouillon" chicken stock instead of bouillon granules and a little bit of sea salt. It's pretty tasty, but nothing like, "WOW! This is awesome!!" I like that it is very simple to make, though. :)