• 1/2 gallon chicken stock, homemade is highly recommended but not necessary
• 4-5 carrots, chopped (I like slicing diagonally)
• 2 celery stalks, 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)
• 1 tsp white pepper
• A few large pinches of salt

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 loses color.

This would also be great with a tablespoon of tomato paste or a few eggs dropped into the broth.