Ingredients

• 1 Lb Cooked Chicken, Chopped
• 6 Cups Chicken Broth
• 4 Tbsp Butter
• 1 Cup Celery, Chopped
• 1 Carrot, Peeled and Chopped
• 1/2 Medium Onion, Chopped
• 2 Garlic Cloves, Chopped
• 1 Bay Leaf
• Lemon Zest (optional)
• 2 Tsp Onion Powder
• 1/2 Tsp Thyme
• 1/2 Tsp Marjoram
• 1/2 Tsp Lemon Pepper
• 1/4 Tsp Rosemary
• 2 Tsp Black Pepper
• Sea Salt to Taste
• 1/4 Cup Cooking Wine
• 2 Tsp Chicken Bouillon

Directions

1. Dice the chicken. Peel and cut the vegetables.
2. Place a large pot over medium heat. When hot, add the butter and all of the vegetables, lemon zest, and bay leaf. Give a good stir to coat the vegetables in the fat.
3. Add the seasonings, the chicken bouillon and wine. Stir and cook the vegetables until they soften but do not brown - about 3-4 minutes. 
4. Add the chicken broth reduce the heat to a simmer and cook until the vegetables are cooked through. 
5. Add the chicken and salt and pepper to taste. Warm through. Enjoy!