Chicken Salad and Italian Sausage Soup

One whole chicken (3 to 4 pounds)
eight pieces of bread (20 carbs/slice)
six stalks of celery
onion
carrots
1.5 cup dried navy beans
1/2 box of pasta
a little mayonaisse
salt, pepper, and maybe some chicken boullion

1
Let your navy beans soak over night in water

2 (next day)
Place a chicken in a pot and fill it with enough water to cover the chicken. Add your onion, celery greens, salt and pepper.

-tip- You can freeze your extra celery greens and use them for soup or chicken stock whenever you need them.

3
Let the water come to a boil and let the chicken simmer for about an hour or until done. Remove the chicken and strip the meat off the bone. Don't dump the water that you cooked the chicken in!

4
Brown sausage and let chicken stock come to a boil again. Add carrots and 4 stocks of celery, chopped. Cut the sausage and add it to the soup. Add the beans after. TASTE IT! Add chicken boullion, salt or pepper if necessary.

5
Prepare the chicken salad with mayo, salt, celery and pepper. Serve on bread.