Lazy Soup

I've been making chicken soup a lot the past couple weeks, and it is a version I call lazy soup, because it's fast to put together, and you can prepare and freeze the vegetables to be even less work at cooking time if you want - just make sure to defrost them before you start.

Ingredients:

• 2 carrots, peeled and sliced
• 1 stick celery, chopped
• 1 sweet or yellow onion, chopped
• 1-2 tbsp neutral oil
  
• 2-4 skinless, boneless chicken thighs, cut into bite-sized pieces
• 32 oz. unsalted chicken stock
  
• 1-2 tsp of Penzey's Revolution
• 1 bay leaf (optional)
• 1/3 cup of rice or 2 oz. of a small pasta (orzo, alphabets, etc.) 

Preparation:

I use a 5 quart pot for this.  I prepare all the vegetables and add them to the pot as I go, then add in the oil and turn it to medium.  Then I cut up the chicken and put it on a microwave-safe plate and cook it (covered) in 2 minute increments until it's done (usually 4-6 minutes).  Stir the vegetables periodically while preparing the chicken to keep them from burning.  By the time the chicken is cooked, the vegetables will probably have softened.  Add the chicken and its fat/juices, stock, seasoning, bay leaf, and rice or pasta to the vegetables.  Turn the heat to high and bring it to a boil.  Once it boils, turn it down to medium or medium low to simmer and set a timer for 10 minutes.  You can cover it to keep more of the stock from cooking off.  After 10 minutes, the carrots should be done and the rice or pasta should be cooked.

We do this as 2 servings.

Lazy soup just before boiling