Chunky Chicken Vegetable Soup

With all the allergies, colds, sore throats, etc. going through my house right now, I decided to stick to the basics and made soup and bread, even though it's supposed to be spring.  This was perfect with homemade whole wheat bread, a salad, and cut-up watermelon (our proof on the table that spring is here).  This received rave reviews from all 9 of us! Enjoy!
Adapted from:The Pioneer Woman

Chunky Chicken Soup

Ingredients

• 3 chicken breast halves
• 1-2 T olive oil
• 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 4 whole Carrots, Peeled And Chopped 
• 4 whole russet potatoes, Peeled And Chopped
• 1/2 teaspoon Salt
•  Ground Black Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon Poultry seasoning

Preparation Instructions

Place all ingredients but the potatoes and broth/water into a pot. Saute vegetables and chicken for 3-5 minutes in 1-2 T olive oil.  Add potatoes and broth.  Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.