Patti's Chicken Vegetable Soup

2 whole chickens
bay leaf handful
fresh vegetables all kinds
6 cups chopped
celery chopped 2 cups
onion chopped
garlic crushed
crushed red pepper to taste (careful use
sparingly very hot)
2 - 16 oz bag carrots
2 c. brown rice
2 cans peas
2 cans corn
3 lbs. potatoes chopped large
bite size pieces
yellow food dye for color
natural sugar sub. or sugar to taste
chicken boullion to taste
1 bunch fresh dill chopped fine
1 bunch fresh parsley chopped fine
2 bags small whole grain penne or desired pasta

In very large stock pot place two cleaned whole chickens in pot and cover with water. Add bay
leaves, good handful. A truly good vegetable broth is enhanced with good amount of bay leaf.
Simmer 4 hours. Strain broth thru collander removing chicken into large bowl. Set chicken with bay leaf aside. Bring broth back to stock pot. Add fresh chopped veggies, potatoes, celery, onion, garlic, carrots. Add dill and parsley and crushed red pepper. Simmer 1/2 hour and add boullion and enough yellow dye to give color. Add canned veggies of corn and peas last. Add water if needed. Add little sugar or substitute and penne. Simmer 1/2 hour. While broth is simmering debone the two cooked chickens. I set the breast white meat aside and freeze or use for chicken salad and use the rest or most of the dark meat for the soup adding it last before serving the soup.

This makes A LOT OF SOUP!!! I chill overnite to blend flavors and freeze portions. Serve
with whole grain fresh hot bread.