8 chicken leg quarters
1 onion, diced
5 ribs of celery, diced
2 carrots , diced
3 tablespoons of chicken base
1 teaspoon of garlic powder
1 tablespoon of onion powder
1 1/2 teaspoon of poultry seasoning
1 teaspoon of black pepper
add salt to taste
3 tablespoons of corn starch
3 quarts of water
In 4 quart pot add 3 quarts of water and cook the chicken quarters until done.
Once done pull chicken quarters out of the pot and allow them to cool. Pull the meat from the chicken bones. Then set aside on a plate.
Strain chicken stock. Add remaining ingredients except pulled chicken.
Cook vegetables until they are tender.
Add three tablespoons of water to cornstarch to thicken the soup.
Add pulled chicken and serve.