Ingredients – 2 cups cooked chicken, shredded or diced – 2 Tablespoons vegetable or olive oil – ½ onion, chopped – ½ teaspoon minced garlic – 4 cups chicken broth – 2 cups water – 2 stalks celery, chopped – 2 carrots, chopped – 2 large russet potatoes, quartered and thinly sliced – salt and pepper, to taste – other herbs/spices, to taste
1. Heat oil in a large soup pot over medium-high heat. Add onion to pot and cook until almost translucent. Add garlic and cook until slightly browned, about 1 minute more.
2. Stir broth, water, celery, carrots, and potatoes into the pot. Bring to boil, then turn heat down to simmer. Cook until carrots and potatoes are tender, 15 to 20 minutes.