Janice's Chicken Vegetable Soup

"Sow good services . . . sweet remembrances will grow from them." - Madame de Stael Recipe courtesy of Janice Perez

1 4-5 lb chicken, cut up 3 qts water (or cover chicken) 2 onions, coarsely chopped 2 bell peppers, coarsely chopped 3 carrots, coarsely chopped 4 celery stalks, coarsely chopped 9 cloves of garlic, coarsely chopped 1/2 tsp. salt & pepper (or to taste) garlic salt to taste chicken boullion cubes (if necessary) to taste 6 cups potatoes, cut up 2 cups fresh green beans 2 ears of corn, cut off cob 2 cups mushrooms, sliced 2 cups zuccini, cut up 2 cups broccoli, broken into small flowerettes Place the cut-up chicken, and all the chopped vegetables into the 3 quarts of water; and bring to a boil. Do not season or salt water at this point. After water reaches a boil, turn the heat down low and simmer for approximately 3 hours, covered. Remove from heat and let cool a little. Remove chicken from broth, cool down and then debone. Strain broth thru cheese cloth to remove the cooked vegetables and misc. chunks. Season the broth with salt, pepper and garlic salt. If necessary you can add chicken boullion cubes until you get the desired taste. 20 minutes before serving, heat broth to a boil; add potatoes. 10 minutes later drop in the green beans and 2/3’s of the chicken pieces. 2 minutes later add the corn. Just before you turn off heat, add the mushrooms & zuccini. When you serve a piping hot bowl of soup, drop broccoli flowerettes on top of each bowl and stir. Serves 8-10 people

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