Vegetable W/ Rice Soup

• 1 Container Vegetable Broth (Organic/Low Sodium)
• Lawry's Garlic Salt
• Kosher Salt (add sparingly and taste after you have put all ingredients in)
• Pepper
• Complete Seasoning (in the Ethnic Food isle/Mexican)
• Onion Powder
• 3 Crushed Cloves Garlic
• 1/2 Yellow Onion
• 5 Chopped Stalks Celery
• 3 Large Chopped Carrots
• Diced Baby Bella Mushrooms (your choice on how much)
• 1 Whole Separated Rotisserie Chicken
• 2 Cups Water

1. Pour in entire container of vegetable broth. Add crushed garlic, yellow onion, celery, carrots and mushrooms. Add 2 cups water and bring to a slow rolling boil, stirring often. Add to taste, garlic salt, kosher salt, pepper, complete seasoning and onion powder. Next, add the chicken and stir. Turn heat to medium and do not cover. Let cook stirring occasionally for 45 minutes. Turn heat to low and cover with lid, keeping lid slightly tilted to keep from scorching on the bottom and cook for another 30 to 40 minutes.
2. You can add rice or noodles if you choose, but you will need to add more water. I generally add about 1 cup of rice and cook until the rice and vegetables are tender.

vegetable broth, salt, kosher salt, pepper, isle, onion, garlic, onion, stalks celery, carrots, bella mushrooms, chicken, water

Taken from www.epicurious.com/recipes/member/views/vegetable-w-rice-soup-50004937 (may not work)