Chicken Soup

4 carrots, sliced
1 small onion, diced
2 stalks celery, sliced (you can use the leaves if desired)
2 Tb butter
1 chicken breast, baked in oven
6 cups vegetable or chicken broth
4 oz  (about 1/2 cup) noodles (or barley)

1. Melt butter in large sauce pan, add carrots, onion, and celery.  Allow to soften for 5-7 minutes.
2. Add broth and bring to a boil.  Add noodles (or barley) and cook for amount of time on package.
3. Add any seasoning you desire: bit o' sage, pepper, rosemary, thyme, even oregano!
4. Slice or shred baked chicken* and add to soup. Heat for another minute and enjoy!

*Season your chicken with salt and pepper and bake at about 375 for 20 minutes. This is easily done in your toaster oven.

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