Ingredients

• Two chicken breasts
• Diced onion (1 cup)
• Dice carrot (1 cup)
• Diced celery (1 cup)
• Garlic
• Ginger
• Chicken stock- 2 cups
• Water- around 6 cups
• Potatoes
• Rice
• Noodles
• Peas (3/4 cup)
• Thyme (2 tsp)
• Sage (1/2 tsp)
• Parsley (1 tsp)
• Worcestershire sauce (4 shakes)
• Lemon juice (1/4 tsp)
• Salt
• Celery tops

Instructions

1. Dice chicken breast into one inch cubes (if using fresh chicken).
2. Dice veggies.
3. Add 1 tbsp oil to soup pot, medium heat.
4. Sauté chicken in the soup pot until mostly cooked. Set aside. Don’t drain or remove chicken bits.
5. Add 1 tbsp oil to pot.
6. Sauté onion, carrots, and celery for a few minutes.
7. Add garlic and sauté one more minute.
8. Add thyme and sauté one more minute.
9. Add chicken stock to pot.
10. Scrape bits off bottom of pot as you mix.
11. Add chicken back in and the other 6 cups of water (or however much you need).
12. Bring to a boil.
13. Reduce heat. Add whatever starches you want. We do rice and potatoes, or noodles.
14. Add Worcestershire sauce, parsley, ginger, lemon juice, and salt to taste.
15. Let soup simmer for 30 mins.
16. Add peas halfway through after 15 mins.
17. Can add celery tops at the end for garnish if you want.

We just eyeball amounts usually, so I took a guess at about how much we use. But you can adjust everything to your preferences or add other things. It's a pretty forgiving soup.

*Lemon juice is more than that, Brock thinks. A squirt from the lemon juice thing.