Greg's Chicken Soup

You'll need:
one whole chicken
one cup of chopped celery
1 cup chopped onion
1/2 cup chopped parsley
1 1/2 cups sliced carrots (more if you like)
2 tbs finely crushed garlic (or garlic powder 1 tsp) I like chopped spinach in mine, but it's not necessary.
Place a whole chicken in a large pot.
Cover with water, 1 to 2 inches above chicken and heat to boil.
Reduced heat and cook to a slow boil until the chicken is tender and almost falling off the bone.
Remove chicken to cool and add veggies.
You may add cooked rice or noodles if desired.
(Make sure you slow boil or else you'll end up with mush)
Remove chicken from bones, add to stock.
Season with salt & pepper, serve.
REDUCTION METHOD
After you cook down the stock, remove the bones, add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes, ham from bones and cook another 1/2 hour or so, and serve.
FAST METHOD
Cut up some ham in small pieces and add to chicken stock.
Add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes and cook another 1/2 hour or so, and serve.