Homemade Quick Chicken Soup

1 fresh rotisserie chicken (stripped and chopped into bits)
6 carrots
6 celery stalks
1 medium Spanish onion
2 quarts low sodium chicken broth

Add whatever veggies you like to this soup or minus the chicken add spices and make it all veggie!

6 pint containers for freezing

Use some of the broth to saute the onions, as well as cooking the carrots and celery. I like to get the veggies almost soft before adding the broth and chicken.

Wash, peel and slice up the carrots, onion and celery into good small bits. Then get all the meat off of that chicken (try not to eat too much) and chop it up into whatever sized pieces you want in your soup. I slice the veggies up small so they cook easier.

Next, saute the onion in the pot until they turn translucent, this is going to smell wonderful. Don't let them burn, turn down the flame or add a wee bit of your broth. When the onions are nicely cooked, add the carrots and celery and let those cook until they start getting soft. Be patient, I add a bit of broth to this as well so they sort of steam. When your veggies are cooked, time to add the broth bring it to a low simmer and add the chicken. I let this simmer for a while so all the flavors come together. Give it a taste, how is it? I never even need to add salt and pepper because of using the fresh oven roasted chicken from the market.
Label the lids of your containers and divide up your liquid gold, don't overfill them, they'll expand when freezing. Leave yourself a short bowl for tasting after you dole out 6 pints for freezing.

Serving Size: Makes 6 pints plus a short dish for tasting

Number of Servings: 6

Recipe submitted by SparkPeople user JENNKFIT.