- 8 cups low-sodium chicken broth
- 3 small carrots, peeled and thinly sliced
- 3 ribs celery, thinly sliced
- 1 small onion, chopped
- 3 cups shredded cooked chicken
In a large pot, bring broth, carrots, celery and onion to a boil. Simmer until vegetables are tender, 8 to 10 minutes. Add chicken and cook until warmed through, about 3 minutes; season with salt and pepper. Serve immediately or use as a base for the variations.