1 tablespoon butter
3 medium carrots, sliced
1 small onion, finely chopped
1 stalk celery, sliced
6 cups homemade chicken broth
2 cups shredded or diced roasted chicken, homemade or purchased
2 cups cooked pasta, rice, or potatoes
Unrefined salt and freshly ground pepper, to taste
Warm a large saucepan over medium-high heat and add the butterl. When the butter is melted, add the carrots, onion and celery, and sauté the vegetables until they have softened and released some of their moisture, 2 to 3 minutes.
Add the broth and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the vegetables are tender, about 20 minutes.
Add the chicken and pasta and simmer until heated through, about 5 minutes. (Potatoes could be added with the chicken broth, because they take longer to cook.)
Season with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
