Simple Leftover Chicken Soup

(by Sandra Bolton)


2 qts. chicken broth

6 carrots, sliced

2 stalks celery, chopped

1 onion, diced

1 T. chopped basil

1 T. chopped parsley

roast chicken, skinned and shredded

Bring broth to a boil.

Add vegetables and herbs, and cooking until carrots are tender.

Stir in chicken.


(Read Estée Lauder of the Kitchen, the story that accompanies this recipe.)

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