Versatile Herbed Chicken Vegetable Soup

• 7 cups chicken stock
• 2 carrots, thinly sliced
• 1 stalk celery, finely diced
• 1 leek, halved lengthwise and thinly sliced
• 1 cup peas, thawed if frozen
• 2 cups cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta shapes)
• 2 cups cooked chicken meat, sliced or cubed
• 2 teaspoons chopped tarragon, fresh or dry
• 1 tablespoon chopped parsley, fresh or dry
• salt and pepper

1. Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
2. Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
3. Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
4. Season with salt and pepper to taste.

chicken stock, carrots, celery, peas, rice, chicken meat, tarragon, parsley, salt

Taken from www.food.com/recipe/versatile-herbed-chicken-vegetable-soup-58152 (may not work)