Simple Chicken Soup

-rinse chicken and remove giblets (add to pot or toss, your choice) -place chicken in large stock pot (I use a 2 gallon pot minimum) with water next six ingredients -bring to a boil, remove lid and boil for about 20-30 minutes -reduce heat to medium-low and cover -simmer for 2 or so hours -check for doneness (however you choose to do this) - remove chicken to large roasting pan to cool a bit and remove vegetables from broth, strain broth into another pot if you want the broth to be really clear (not necessary for flavor, but I usually do this) -remove chicken bones and skin and chop the meat into bite-size bits or tear with fingers (my preferred method) -return meat to broth with chopped celery, sliced carrots, herb blend, salt and pepper -serve with noodles or rice (I wouldn't put the noodles/rice in the soup but in the bowl and pour the soup over it) -another night, add a can of black beans and a can of rotel to the pot, serve with tortilla chips, limes, green onions, grated cheddar and sour cream OR -add a couple tablespoons of butter, a cup of milk and drop in your favorite dumplings -potatoes, corn, zucchini and chile make caldo de pollo