Potluck Chicken Vegetable Soup

• 1 roasting chicken (about 5 pounds), cut up and skin removed
• 2 celery ribs, sliced
• 1 large onion, chopped
• 2-1/2 quarts water
• 1 can (14-1/2 ounces) stewed tomatoes
• 4 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 medium turnip, peeled and cubed
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon minced fresh parsley
• 3/4 teaspoon each dried basil, oregano and tarragon
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 cups fresh broccoli florets
• 2 cups frozen peas, optional

1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.
2. Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender.

chicken, celery, onion, water, tomatoes, carrots, potatoes, chicken bouillon granules, parsley, basil, salt, pepper, garlic, fresh broccoli florets, frozen peas

Taken from www.tasteofhome.com/recipes/potluck-chicken-vegetable-soup/ (may not work)