CHICKEN SOUL SOUP
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1/2 pound chopped cooked chicken
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 Sprigs Rosemary
Salt and pepper to taste
INSTRUCTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, Rosemary, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
