Home Made Chicken Soup (Italian Wedding Soup)

I don't know anyone who doesn't like chicken soup...especially Italian Wedding Soup!
This is my version of it:

Ingredients:
one whole chicken
4 celery stalks-sliced or diced
1 clove of garlic
1/4 chopped onion
1 teaspoon parsley
salt & pepper to taste
two cans of carrots - diced
4 hard boiled eggs - diced
1 teaspoon of poultry seasoning or chicken base
6 cans of chicken broth.
1 head of escarole or kale - chopped
1 box of small pastina - any variety
Directions:

Boil the whole chicken, set aside to cool. Pour the water the chicken was boiled in a very large pot.

In a small skillet brown the garlic in olive oil. Add to the Chicken broth in the large pot. Add the 6 cans of chicken broth and add onion, celery, escarole, seasonings. Let it cook until the escarole and celery are tender.

Meanwhile boil the eggs and dice when cooked. Set them aside. (I have used egg whites from a carton and just poured it in the soup)

Cut up all of the cooked chicken.

Add the chicken and eggs.

I usually cook the pasta separate and then add it.

If you want Italian Wedding soup simply make tiny meatballs and add to the pot when adding the onions and celery. Everything will cook together.

This may sound like a lot of soup - it is. Freeze what you don't need. It comes in handy no matter what season we are in.