Chicken Vegetable Soup


1 Whole Chicken or 1 Rotisserie Chicken
½ Medium Onion, chopped
1 - 14 oz. Can of Chicken Broth
¼ Teaspoon Celery Seeds
¼ Teaspoon Thyme
¼ Teaspoon Marjoram
¼ Teaspoon Rosemary
Black Pepper, to taste
5-6 Carrots, sliced
5 Potatoes, peeled and chopped


Raw Chicken:  If using a whole, raw chicken, place it in a 4 quart Dutch Oven (large pot) and cover with water. Boil until the chicken is fully cooked. Remove the chicken from the pot, retaining the water. Remove the meat from the bones and cut into bite size pieces. Return the meat to the pot.


Rotisserie Chicken:  It is also fast and easy to use a rotisserie chicken, that you purchase from the grocery or warehouse store. Remove the meat, cutting into bite size pieces and place in a 4 quart Dutch Oven. Cover with warm water.

Add the chopped onion, can of chicken broth and all of the herbs. Simmer until the onions appear slightly transparent, approximately 20 minutes. Add the carrots and simmer for about a half hour. Next add the chopped potatoes and simmer until the vegetables are tender.