Ingredients

• 1 to 2 cans of Chicken Breast (or you can use a Rotisserie Cooked Chicken pulled off the bone from the Market)
• 1/2 cup of cubed Carrots
• 1 Cup of half inch Potato cubes
• 4 cups water or broth ( I used 3 cans broth and 1 can of water)
• 1/2 cup Celery Slices
• 1 Onion cut in shreds
• 1/4 cup Butter
• Salt and Pepper to taste
• Herbs and Spices

Method

1. Cook Carrot, Celery and onion in the melted butter for 10 minutes
2. Cook Potatoes in boiling water for 5 minutes. Drain and Rinse in cold water.
3. Add Potatoes to the other vegetables.
4. Add the Broth or Water
5. Add Chicken
6. Add your favorite herbs or spices
7. Cook for 1 Hour on medium low heat.
8. Eat!

Suggestions

• Can be made with or without meat.
• You can customize the herbs and spices with your family’s favorites.
• Make a double batch while you are cooking. Freeze to have it on hand for another hectic night.
• Serve with sandwiches, salads or crusty bread.