This is the fastest soup to pull together on a cold, rainy day.
2 tablespoons olive oil
2 cups carrots, chopped - small
2 cups celery (with leafy tops), chopped - small
2 cups onion, chopped - small
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground coriander
3 quarts (12 cups) water
3 tablespoons Better Than Bullion Chicken Base
1 tablespoon rice vinegar
1 rotisserie chicken from the grocery store (cheater chicken!)
In a giant soup pot, sauté onions in olive oil over medium heat for 7 minutes. Add celery and carrots, and sauté for 15 minutes. Add salt, pepper and coriander and stir.
Add water and chicken base (note: this is weaker than the packaging suggests to make chicken stock, I just taste it as I go and sometimes add a little more). Also add rice vinegar (the secret ingredient). Simmer for 10 minutes.
Pull apart the cheater chicken discarding the skin and bones. Roughly chop the chicken meat and add to soup. (Taste to see if you need to add more chicken base). Lower heat and allow to cook for approximately 20 minutes.
You can serve this with a big Matzo ball (my favorite) or over a pasta of your choice,
like Acini de Pepi (Eric’s favorite) or all by itself with a hunk of French bread.