4 boneless, skinless chicken breast cooked. I roast 2 chickens, cut them off the chicken, remove the skin and shred.
4 cups celery, diced
2 cups carrots, diced
2 cup mushrooms, diced - these add a special umami taste
1/4 cup dill, minced
1/4 cup parsley, minced
4 Tbs unsalted butter
2 Tbs olive oil
3 quarts chicken stock, you can use store bought or even better if you have homemade
1-2 tsps salt, to taste
1 tsp black pepper
Instructions
In large pot add the chicken stock and slowly heat.
Sautee the vegetables in two batches to enhance the flavor. I recommend in batches so they cook vs steaming. Use 2 Tbs butter and 1 Tbs olive oil with each batch. Lightly salt & pepper the vegetables as you cooking them. Then add them to the chicken broth and bring to a simmer.
