52 New-To-Us Soups - #2 Chicken & Vegetable Soup

Shot of my counter amidst this soup affair

1/2 gallon HM chicken stock (highly recommended, though boxed stock or broth will work)

4-5 carrots, chopped (I like slicing diagonally)

2 celery stocks, chopped (1/4 inch thick, including leaves)

1/4 large celery root, thinly sliced

1 bunch green onions, sliced

1/4 head green cabbage, sliced into ribbons

3 cups shredded chicken (left over from roasted chicken)

A few large pinches of salt

1 tsp white pepper

All my ingredients - getting to know each other

 Directions:

1.  Heat stock in a large soup pot.  Add carrots and bring to a boil.
2. Reduce heat and simmer for 15 minutes.  Add remaining veggies and simmer for another 5 minutes.
3. Add shredded chicken and heat for another 5-10 minutes.
4. Serve Hot.  Reheats well, but looses color. 

I think this would be really cook with a little tomato paste or some dropped eggs (neither of which are available to me while testing allergies).