The Roaster Chicken that Could - Day 3

If you've had enough of chicken after the first two meals, chicken soup a quick way to use your remaining chicken and broth, and it freezes easily. Thaw it on a day when you need a quick lunch or dinner, or save it for when you or someone else in the family comes down with a cold.

Basic Ingredients
1 T. olive oil
1 yellow onion, chopped
2 carrots, chopped
1 stalk of celery, chopped
Fresh or dried herbs of your choice (bay leaf, thyme, rosemary, etc.)
remaining chicken broth
rice or noodles
salt, pepper and seasonings to taste

Instructions
Heat oil in a stock pot over medium high heat. Add onion, carrots, celery, fresh or dried herbs of your choice (and other desired veggies that need to soften) and sauté until tender. Pour in chicken stock and bring to a boil. Add rice or noodles and cook covered until they reach desired tenderness. If using other veggies, like greens, add them at this time too. Add chicken and let it heat through for 1 to 2 minutes. Season with salt and pepper to taste. Remove bay leaf before serving.

PS - I used home-made linguini noodles here, but that's a subject for another day!