Chicken stew

Whole raw chicken
andoule or kilbasa sausage
1/2 head celery
1/2 large sweet onion
2 green onions, sliced
2 medium sized carrots
1/2 lb green beans
large can diced or crushed tomatoes
2 bay leaves
Garlic,pepper, and salt to taste

In a large pot, place you washed chicken. Add enough water to cover chicken. Cut onion into large pieces, keep skin on. Cut one carrot into large pieces. Cut 3 celery ribs.into large pieces. Place large cut vegetables in pot with chicken along with bay leaves. Boil until chicken is tender. Get another soup pot. Place colendar on top of second soup pot. Pour contents of first soup pot into collendar. Let the chicken cool. Separate meat from bones and skin. Return good chicken meat to the 3nd pot. Discard vegetable matter. Dice remaining celery and carrot into bite size pieces. Add celery, carrots, tomatoes, and green onion to soup. Sautee sausage until golden and delicious, then add to soup. Simmer soup on low until flavors combine. Season as necessary. I always use pepper but I felt this soup needed a bit of salt to make up for the heavy celery base flavor.