1 lb (16 oz) chicken (breasts, thighs, legs - your choice)
4 to 5 medium red potatoes, diced (skin left on or taken off)
2 medium carrots, diced
1 medium onion, diced
1 celery stalk, sliced
3/4 cup green (sweet) peas
5 to 6 cups of chicken stock or broth
Garlic powder, to taste
Parsley, to taste
Basil, to taste
Thyme, to taste
1 bay leaf
Boil the chicken in a large pot with the stock/broth for a good hour. Remove the chicken from the stock and reserve it. Let the chicken cool off then shred it - removing and discarding all traces of bone, skin, gristle and fat. Put the shredded chicken back into the pot of stock and return it to a boil. Add in the mixed chopped vegetables, herbs and spices. Let it cook down for 20 to 25 minutes or until the vegetables are tender. Serve warm.
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