1- Rotisserie chicken from the store Water or Chicken stock 1 stocks of celery diced 1 medium brown onion - diced 2 large potatoes cubbed 2 broccoli crowns 1 package of mushrooms - sliced 3-6 Tbsp Chicken Bouillon 1/4 tsp seasoned salt 1/4 tsp sage 1 tsp butter or olive oil

Put chicken on the stove submerged in water or chicken stock. Add 3 Tbsp of chicken bouillon to the water (non for chicken stock). Heat to a simmering boil for about an hour and a 1/2 (or until the meat comes off the bone easily)
While chicken is boiling, saute potatoes, onion and mushrooms in butter and season salt until cooked. Set aside.
Pour the chicken water into another pan and remove the meat off of the chicken and place back into the chicken water (soup base).
Add saute potato mixture, broccoli crowns and sage to the soup base. Add any other vegetables that you would like.
Add 2 more Tbsp of chicken bouillon
Cook at medium high temperature until the broccoli is soft (about 20 minutes)
Add more bouillon to taste.