Name: Easy Vegetable Chicken Soup
Ingredients: 2 quarts chicken stock (canned, boxed, bouillon, or homemade); 2 cups cooked chicken (fresh or canned); 2 cups peeled, sliced carrots; 2 cups sliced celery (you can use other veggies. Mix and match to your liking!); 2 cups cooked rice (cooked macaroni, spaghetti, or other pasta works too.); Salt and pepper to taste

Ingredients

Scale

2 quarts chicken stock (canned, boxed, bouillon, or homemade)
2 cups cooked chicken (fresh or canned)
2 cups peeled, sliced carrots
2 cups sliced celery (you can use other veggies. Mix and match to your liking!)
2 cups cooked rice (cooked macaroni, spaghetti, or other pasta works too.)
Salt and pepper to taste

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Instructions

Wash, peel, and slice your vegetables.
Put chicken stock in large pot over medium/high heat. Bring to a boil, the reduce heat low.
Add vegetables to stock. Simmer for 30 minutes. (Root vegetables – such as carrots, celery, onions, or parsnips can be added immediately of cooking. Other, more delicate vegetables – such as peas or mushrooms – should be added in the last 5 minutes of cooking so they don’t get too mushy.)
Add cooked rice or pasta to soup and heat through. Taste soup. Add salt or pepper as necessary.