CHICKEN SOUL SOUP

INGREDIENTS

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 4 (14.5 ounce) cans chicken broth

• 1/2 pound chopped cooked chicken

• 1 cup sliced carrots

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 4 Sprigs Rosemary

• Salt and pepper to taste

INSTRUCTIONS

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, Rosemary, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.