Chicken and Vegetable Soup

1 small chicken (about 4lbs)
6-7 carrots
6-7 celery stalks
2 yellow onions
Fresh parsley
3 bay leaves
3 cloves of garlic
Frozen peas
Frozen corn
Chicken bouillon
salt and pepper

Wash the chicken thoroughly and put it in a large soup pot.

Cut 3-4 of the carrots and 3-4 stalks of celery into 3-4 pieces and add to the pot. Cut the two onions into four pieces each (including skin) and add them to the pot. Roughly chop about 3 cups of the parsley and put it into the pot. Remove the outer skin from the garlic cloves, cut them in half, and add them to the pot. Add the bay leaves.

Cut up the rest of the carrots and celery into bite sized pieces.

Fill the pot with water so that it *just* covers the chicken.

On the stove, bring to a boil uncovered. Reduce the heat to low, cover, and cook for about 2 hours, or until the chicken is very tender and cooked through.

Strain the broth into another soup pot, reserving the vegetable/chicken/herb mixture in a bowl. Remove the meat from the bones, throwing away the chicken skin, bones, cartilage, any undesirable chicken meat, the vegetables, and the herbs. Set the chicken meat aside. Using your fingers or a knife, pull or cut the chicken into bite-sized pieces. Set aside.

Season the broth to taste using the bouillon, salt, and pepper. Return to a simmering boil and add the uncooked chopped celery and carrots. Cook them until they are tender. Add the meat as well as the frozen vegetables. Cook until everything is heated through.