1 pound cooked chicken meat (pasture-raised if possible)
2 carrots, peeled and sliced in ¼-inch rounds
1 shallot, diced
1 stalk celery, diced
1 tablespoon grass fed butter
1 tablespoon olive oil
6 cups homemade chicken broth (see "Pain-in-the-Rear")
In a large soup pot, heat butter and olive oil over medium high heat. Add celery, carrots and shallots and cook, stirring, for about 4minutes, until celery is beginning to soften.
Add broth all at once and bring to a boil, reduce to a simmer and cook about 8 minutes, just until the carrots are tender.
Remove from heat and gently stir in chicken and taste for salt – add more if you like.
Ladle hot soup with some chicken and veggies into each bowl. Serve warm.
Andrea Rosenblatt of A. Chef's Cooking Studio