Chicken Soup

Ingredients

• 16 oz Chicken, cooked
• 6 cup Chicken Broth
• 4 tbsp Butter
• 1 cup Celery, diced
• 1/3 cup Carrot, sliced
• 1/2 cup Diced Onion
• 1 tbsp Minced Garlic
• 1 Bay Leaf, whole
• 1 tbsp Garlic and Herb Seasoning
• 2 cubes Bouillon
• 1/4 cup White Wine
• To Taste Salt
• To Taste Pepper

Instructions

1. Cut up chicken. ( you can use rotisserie if you want really easy) Cut the celery and carrot.
2. Add butter into a stock pot and melt over medium-high heat. Add the vegetables and bay leaf and cook until onions are translucent.
3. Reduce heat to medium then add the garlic seasoning, bouillon, and wine. Cover and simmer for 3-4 minutes until vegetables soften.
4. Add the broth and bring to boil. Reduce the heat and simmer until vegetables are fork tender.
5. Add the chicken, along with salt and pepper. ( I sometimes add red pepper flakes to give it a little bit of a kick)