World'S Best Chicken Soup

• 6 cups chicken broth (I used Swanson's)
• 1 (10 ounce) can white chicken meat, with liquid (Canned is fast. Rotisserie chicken minus the bones and skin are even better)
• 1/2 cup quinoa or 1/2 cup rice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 carrot, sliced in thin rings
• 1 stalk celery, coarsely chopped
• 1 bunch green onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 2 teaspoons dried parsley (2 tablespoons of fresh would be better, but I was out of it)
• 1 bay leaf
• fresh ground black pepper
• parmesan cheese

1. Heat the oil and butter in a large skillet on medium high heat until the butter melts. Saute the carrot, celery, onions, and garlic, until the garlic and onions are somewhat transparent.
2. In a soup pot, heat the broth, quinoa, and chicken to boiling.
3. Add the sauteed veggies, parsley, and bay leaf.
4. Simmer 15 minutes, mashing the chicken chunks with the back of a wooden spoon to separate them.
5. Serve with fresh ground black pepper and Parmesan cheese to taste.

chicken broth, white chicken meat, quinoa, olive oil, butter, carrot, celery, green onion, garlic, parsley, bay leaf, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/worlds-best-chicken-soup-454050 (may not work)