Chicken Soup

Anne-Lise's recipe.
Serves lots!

Ingredients:

• 3 to 6 pieces of chicken - raw, roasted, etc
• water or chicken stock to cover
• 2 to 3 carrots
• 2 to 3 celery sticks
• 2 to 3 cloves of garlic
• 1 tsp herb de provence
• salt and pepper
• frozen lima beans or other veggies
• stellines

Put the chicken in a large pot. Add water or chicken stock to cover and bring it to a boil over high heat. Add the herb de provence and some salt and pepper. (Skip the salt if you're using chicken stock rather than water.) You can adjust the seasoning later. Chop the garlic coarsely and add it to the pot. Simmer, covered, for an hour or so.

Let the soup cool. Remove the chicken from the soup and pick the meat off the bones. Put the meat back in the pot and bring it back to a boil. Slice the carrots and celery into ½ inch pieces and add them to the pot.

Simmer, covered, for half an hour or so. Adjust the seasoning. Add the lima beans and cook for 10 minutes more. Add the stellines and cook for 5 minutes more.