Chicken Soup


2 celery stalks diced

2 carrots, peeled and diced

1 small onion, diced

6 cups of chicken stock (if using homemade stock, you can add water if you need to make difference)

1-2 cups of chopped chicken

¾ – 1 cup cooked Rice or dry pasta (egg noodles, broken spaghetti, etc.)

2 TBS Olive oil

Salt/Pepper/Garlic powder


Heat olive oil in heavy bottom pot on medium heat. Place vegetables in pan and season with salt/pepper/garlic powder. Saute vegetables, stirring frequently, until onions are translucent and oil is mostly absorbed, about 5 minutes. Pour stock in and scrap up any bits on the bottom of the pan. Bring stock and vegetable mixture to a boil. Put chicken and cooked rice or dry noodles in a bring back to a boil. Lower heat and simmer until vegetables are tender and rice is puffy or noodles are tender.

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