chicken & veggie soup

8 cups water
2 cups chopped carrot
1.5 tsp salt
1.5 tsp pepper
0.25 tsp poultry seasoning
2 pounds chicken leg quarters, skin on, bone in
1 cup chopped celery
1.5 cups chopped sweet onion
5 tsp Knorr chicken bouillon
1 cup chopped bell pepper
4 cups peeled, chopped red potato

I like to serve mine with crusty bread or add a slice of cheese toast on days when you need a little more "Oomph!"
Extra veggies just make this taste better and don't add terribly many calories.

Boil chicken in the water with salt, pepper, poultry seasoning, bouillon, and onion until meat starts to separate from bone.
Remove chicken and add veggies while chicken is cooling, then lower temperature to med. and cover.
Remove chicken meat from bones, skin, and any visible fat.
Stir back in to soup with veggies and serve.

Serving Size: serves 6 1.25- cup to 1.33 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NUTINLOOKSLIKE.