One of my winter favorites!
1 1/2 to 2 Tb vegetable oil or to coat bottom of pan
1 large sweet onion, chopped
3 large carrots, peeled and cut in medium dice
2 to 3 stalks celery, washed and cut in medium dice
6 cups chicken stock
2 cups diced cooked chicken
2 cup cooked noodles or 1 cup cooked rice or grain
Fresh Thyme sprigs
Kosher Salt and pepper to taste
2 Tb chopped parsley
Place the oil in a heavy pot and heat.
1. Add the onions and sauté until they are almost clear. Add carrots, celery and sauté three to four minutes. Season with pepper. Add the chicken stock and bring to a boil, then immediately reduce to a simmer and cook, with the cover askew, 15 minutes or until the vegetables are tender.
2. Add chicken, noodles or rice and adjust the seasoning, remove from the heat, and mix in the parsley and or herbs.