Low carb chicken veggie soup

I started with a whole chicken. Put it in a deep enough pan that the juices don't overflow... And cover the chicken with tin foil. Bake at 375F for 2.5 hours. Than take out of oven and turn heat down 275F drizzle chicken with EVOO and salt to taste. Bake for another 20 mins.

After done. Get the bowl that sits in the crockpot and drain all juices into it. At this point plate up the chicken for dinner whatever is left over take off the bone and put in the crockpot bowl. I have a family of 4 and we had enough chicken for both meals.

After you ate your meal and have deboned all the meat and placed it into the pot add a whole bag of fresh or fresh frozen green-beans... Cut up a whole stalk of celery even the leafy small parts all the way down to right before the root.

Cut up half a large white/yellow onion and dice into pieces. Add to pot. Once everything is added fill rest of the pot up with water. Add 1tbsp of basil.. And salt and pepper to taste.

Place in fridge overnight and 6 hours before you want to eat place it on low
And cook for 6 hours. Everything will be cooked with a little bit of crunch in the veggies... Very yummy!!! And cheap!