Instructions: Combine first 4 ingredients in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove chicken from broth and cool.

Strain broth; discard celery leaves and solidified fat. Return broth to Dutch oven; add green onions and next 8 ingredients.

Cover and simmer 20 minutes. Bone and chop chicken; add to broth.

Cook 5 more minutes. Discard bay leaf. Sprinkle soup with salt and pepper to taste.

Makes 7 cups.

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