Chicken Soup

1 whole chicken
2 carrots, quartered
2 stalks celery, quartered
1 leek, quartered
1 onion, quartered
water

salt and pepper to taste

Directions

1. Place chicken, carrots, celery, leek, and onion in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.

2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones.. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.