Breast meat of 1 roasted chicken, coarsely chopped
2 48 oz cartons fat free, low sodium chicken broth
8 tall stalks celery, coarsely chopped
1 cup uncooked rice or orzo
1/4 t celery salt
2 t dill
1/2 Tbs ground pepper
May add 3 sliced carrots. If so, cook with celery and rice in beginning.

Pour both cartons of chicken broth into a large stock pot.
Bring to a boil.
When broth boils turn to medium low.
Add the chopped celery and rice.
Turn to low and simmer for 25 minutes, until rice is tender.
Add the chopped chicken.
Adjust with more chicken broth if needed.
Turn heat off and allow to stand 5 minutes until chicken is heated through.

Serves 8.

Of course this is simple and everyone makes chicken soup in the winter, but I felt like sharing anyway.  On cold and rainy Sundays, like yesterday, I often make a triple recipe and freeze it in small containers.  That way I am always prepared when I hear someone is a tad under the weather.  I suppose my extra impetus yesterday was wishing that I could teleport it to my daughter, son in law, and grandson in Boston where they were dealing with the 22″ snowfall!!