Chicken Soup with Vegetables

I don't normally do this with my roast chicken, but we had a lot leftover and I made chicken soup. Here is the basic recipe and add what you like.

1 whole chicken
2 32oz cartons of Pacific chicken broth (or Progresso)
1 medium yellow onion, chopped
4 stalks of celery, cut in thirds
1 lb of carrots, peeled and cut into thirds
2 cloves of garlic, smashed
6-8 medium size red potatoes, cut into 1/8ths
salt & pepper to taste
bay leaf

Place chicken, onions, carrots, garlic and stock into large pot on medium high heat. Allow to come to a simmer and add bay leaf and season with salt & pepper. I skim the scum off the top of the soup with a ladle (don't stir the soup). Once there is a good simmer reduce the heat, but continue to simmer. In 30 minutes add the potatoes. Continue to cook until the chicken is fully cooked or the vegetables are fork tender.

Serve with a green salad or cook some rice or pasta and add to individual bowls.