- 1 tablespoon canola or olive oil
- 1 onion, finely chopped
- 2 celery stalks, sliced
- 2 carrots, scrubbed or peeled and sliced
- 8 cups low-sodium chicken broth (or more, if you like it more brothy)
- 1⁄2 cup brown rice, barley, or small pasta (such as alphabets or orzo)
- 2 cups cooked, shredded chicken
- Put the pot on the stove and turn the heat to medium. When it is hot (flick some water on-it should dance and evaporate immediately) carefully add the oil.
- Add the onion, celery, and carrots, and cook until tender, 10-15 minutes.
- Add the chicken broth, raise the heat to high and bring to a boil. Lower the heat to low, and cook, uncovered, until the vegetables are tender and no longer float on the top, about 30 minutes.
- Add the rice, barley or pasta and cook until tender, about 20 minutes for pasta, 40 minutes for brown rice or barley. (If you want you can use leftover grains or pasta. If so, skip this step and add them when you add the chicken. This will also cut 20 minutes off the cooking time.)
- Add the chicken, stir, and cook until heated throughout, about 3 minutes.
- Serve right away or cover and refrigerate up to 3 days.