Mom's Chicken Soup

My mom is the master of soups. So, while I'm usually just master of the Campbell's soup, I do occasionally take the couple extra minutes to make a nice chicken soup when it's cold. So here's an easy chicken soup to make when it's cold outside or you're feeling sick. This recipe creates a large amount of soup, so I usually eat leftovers for several days.

Ingredients:

• 3 carrots
• 3 stalks of celery
• 3/4 of an onion
• 1/2 head of garlic
• 64 oz (two boxes) of Chicken broth
• 1 precooked rotisserie chicken (or precooked chicken pieces)
• 1 tbs of olive oil
• about 20 oz of water
• salt and pepper to taste

Tools:

• Big pot
• Cutting Board
• Knife
• Peeler
• Wooden Spoon

Steps:

1. Debone your chicken. This can be done (messily) by pulling apart with a knife, fork, or hands, or more professionally by following this video.
2. Peel carrots and chop all veggies. If you're not as fond of strong flavors, feel free to use less or none of any vegetables you dislike. Toss the chopped celery, carrots, onion, and garlic into your pot with olive oil. Sauté the veggies until the carrots begin to soften and the celery becomes partially transparent.
3. Add broth, water (I just partially refilled one of my broth boxes), and chicken. Bring to a boil, and simmer, stirring occasionally, for about 10 minutes, or until carrots are soft.
4. Enjoy!