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Submitted by: Cheryl McIntosh from Middletown, IN
Originally shared on the web 02/15/2011

3 to 4-lb. chicken
2 stalks celery, halved
2 c. baby carrots, halved and divided
1 yellow onion, halved and divided
4 cloves garlic, divided
1 sprig fresh oregano
10 to 12 c. cold water
1 t. olive oil
1 jalapeño pepper, seeded and minced
1 T. fresh oregano, chopped
1-1/2 lbs. redskin potatoes, chopped
3 plum tomatoes, seeded and chopped
salt and pepper to taste

Place chicken into a large soup pot; add celery, one cup carrots, 1/2 onion, 2 garlic cloves and oregano sprig. Fill pot with cold water 2 inches above ingredients. Bring to a boil over high heat. Reduce heat to medium; cover and simmer for one hour. Remove chicken and set aside to cool. Strain broth into a large bowl, discarding vegetables and oregano. Skim fat from broth and set aside. Add oil to soup pot along with jalapeño, chopped oregano, remaining garlic cloves, minced, and remaining onion, chopped. Cook over medium heat until vegetables are just soft, about 5 minutes. Increase heat to high; add reserved broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Simmer until potatoes and carrots are tender, about 15 minutes. Shred chicken into bite-size pieces, discarding bones and skin. Add chicken and remaining ingredients to soup; heat through. Makes 8 to 10 servings.