CSA Pickup Week Chicken Soup

I started the day thinking I would just be making my normal chicken soup with carrots and barley or pasta. I had and still have a good supply of carrots but then I thought it didn't make much sense to have all these other wonderful vegetables on hand and just use carrots. When I make soup, I don't mess around. I usually make a soup big enough for those who like stuff and those who like broth to have dinner and leftovers for lunch.

For the broth:
In a stock pot, cover with water: a whole chicken, a peeled onion or two, 3 big peeled carrots, the center of your celery (you know the leafy part in the middle that you aren't going to eat) or 2-3 ribs with leaves, 2 big cloves peeled garlic, 10 peppercorns, 3-4 bay leaves, a tbsp salt, and a Parmesan rind, if you have one.

Start it on low, and gradually turn it up over the first hour to a simmer. Simmer for 2-3 hours or until your chicken is almost falling apart. Remove chicken and strain, discarding all the broth flavorings. Set aside the chicken for de-boning.

Soup:
You can add any vegetables you like, you can even sautee them in a little butter first, but be sure to add them incrementally according to how fast they cook. Carrots, potatoes, root vegetables, first. They usually take 20-30 minutes longer than other vegetables to cook.

Here is my soup in order of things added, everything cut into a medium dice: Carrots, Swiss chard, including stems--cooked 25 minutes, 2 summer squash, a can of diced tomatoes, a medium onion sauteed in butter along with 2 cloves of garlic (minced), and in the last ten minutes I added some frozen green beans that I had on hand, some dried thyme from my share, 1/2 cup Israeli cous-cous and the deboned meat from the chicken. I adjusted my seasonings with salt, pepper, and some balsamic vinegar at the very end.