Chicken Soup by Chef LaLa

	1 whole chicken, cut into pieces, bone in, skin removed 7 cups water
	½ brown onion, diced
	2 teaspoons chicken bouillon
	4 stalks celery, cut into large pieces
	½ teaspoon fresh oregano
	6 carrots, cut into large pieces, do not peel
	1.5 pound red potatoes, cut into large pieces, do not peel
	Salt and pepper to taste

In a large stockpot place whole cut-up chicken in water. Add onion, chicken bouillon, celery and oregano. Cook covered for 20 minutes.

Add carrots and potatoes, and then simmer for an additional 20 minutes or until vegetables are tender. Adjust salt as needed.

Note: Sometimes I shred the chicken prior to serving it