Chicken Soup

We are experiencing our first real cold snap.  The temperatures have dropped below freezing for two nights and that trend is expected to continue for the next two nights.  My solution to the chill is to make a big pot of chicken soup.  In the past, every pot of chicken soup I made tasted like just boiled chicken in broth.  It wasn't bad, but it was boring.  I've finally hit on a combination that renders a wonderful pot of soup every time.

I being with a tablespoon of butter and slowly saute an onion, 2-3 stalks of celery, and 3 -4 carrots in the butter until they being to soften. I then add cooked chicken to this mixture and saute the chicken with the vegetables. To this add about 2 tsp of sage or poultry seasoning. I then add 4 cups of good low sodium chicken broth and heat.  To this I add about 1-2 cups of prepared Uncle Ben's long cooking long grain and wild rice (original recipe).  I also add on pouch of Swanson's chicken flavor boost.  Sometimes I will add peas or other vegetables that I have on hand.  Let this simmer for at least 30 minutes and serve it with a crusty roll. 

So yummy on a cold night!