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1 whole chicken
3 carrot
1 head broccoli
1 bunch celery
fresh thyme
crusty bread
cream cheese
2 onions.

1. put the whole chicken in a large pot with some of the thyme, 2 carrots, all but 3 stalks celery and one onion and fill with water, and cook until chicken is done.
2. while the chicken is cooking make a nice dice with the reamining carrots, onion, celery and cut the broccoli into small pieces.
4. when the chicken is done remove from liquid and set aside to cool.
5. strain the old vegetable out of the liquid and discard veggies. return the liquid to the heat and continue to cook.
6. drop the nicely cut veggies into the chicken broth and cook until tender. then remove.with a strainer.
7. taste broth to see if it need to reduce more(if bland reduce more, normal reduction is about 50 to 75%).
8 continue to taste until good (do not add salt because it will be too salty by the time it reduces enough)
9. when reduced enough season with saltt and pepper.
10. pull the chicken away from the bone keeping it intact and add back to the broth to warm, add the veggies also.once warm add serve.