Authentic Israeli Chicken Soup

1 Whole 2 pound (1 kilo) chicken
Leaves and ends of whole bunch of celery
2 Carrots, washed and chopped roughly
1 Potatoe, washed and quartered
1 cup of chopped orange pumpkin squash (this is the Israeli secret...it really is a great addition)
6 cloves of garlic, minced (more or less - your option)
Celery stalks with leaves, washed & chopped fine
2 Carrots, washed, peeled, chopped fine
1 onion, chopped fine
2 Tablespoons of A-1 Sauce
1 Tablespoon of Worchestershire Sauce
Dash of Hot sauce
1-2 teaspoons of coarse Sea salt (to taste)
1 teaspoon of fresh finely ground pepper (to taste)

In a very large stock pot, add the first 5 ingredients and cover with cold water. Bring to a boil and turn down to simmer for about 2-3 hours. (If you use a crock pot, you can do this overnight.) Remove and discard all the vegetables; debone chicken when cooler. Add deboned chicken meat back to the soup.

Meanwhile saute the remainder cut up vegetables, seasonings (except sauces) in a large pan in olive oil for about 5 minutes. Add this mixture to the soup. Add sauces, and retaste for more salt and pepper. Bring to a boil again and simmer another 10 minutes until vegetables are tender.

Options (Use less vegetables in the soup for the following): Add prepared matzah balls, dumplings, or add thin or wide noodles the last 10 minutes of cooking.