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Spring Veggie Chicken Soup

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Equipment

  • 1 Heavy Pot with lid
  • 1 Cutting Board I like the bendy ones, less mess
  • 1 Good Chopping Knife I use my trusted Wüsthof Gourmet Nakiri Knife
  • 1 Large Spoon For stirring ingredients
  • 2 Measuring devices Cup, teaspoon

Ingredients
  

  • 2 TBSP Olive Oil
  • 1 Large Onion any color
  • 4 Stalks Celery chop into large chunks
  • 3 Large Carrots peeled and chopped into large chunks
  • 2 Ears Corn kernels cut off
  • 3-4 Cups Chicken stock or broth homemade or store brand
  • 2 Cups Shredded Chicken boil 2-3 chicken breasts about 20 mins until cooked through and shred with a fork. Or use a rotisserie chicken.
  • 2 tsp Seasoned Salt optional
  • pinches Sea Salt to taste
  • 1 tsp black pepper
  • 2 tsp herbs de provence or your favorite herbs

Instructions
 

  • Heat heavy pot on med-high with olive oil
  • Saute all veggies until slightly cooked through (about 5 minutes)
  • Add salts and pepper and stir
  • Pour in chicken stock and simmer with lid on for a few minutes
  • Add precooked shredded chicken and cook until meat is heated through
  • Add herbs de provence and stir