Nana’s Chicken Soup

4 split chicken breasts, boiled in stock for 20 minutes, cooled and then pulled off of bone into bite sized pieces
2 ribs celery, diced
4 carrots, sliced into half moons
1 onion, yellow, diced
1 envelope vegetable soup mix
palmful of Stonewall Kitchen Chicken & Pork seasoning (approx. 1.5 tbsp-2 tbsp)
1 c frozen peas

Once the chicken has cooled, heat up the water or stock you used to boil the chicken and put all of your veggies in, as well as the seasoning packet and the palmful of Chicken & Pork seasoning. Slowly bring to a boil until veggies are tender and then pour in your chicken pieces and the peas to heat through.

This is great as soup, but it also makes a great fricassee simply by thickening the broth and pouring over egg noodles or mashed potatoes.