1 c. diced carrots
1 stalk celery with leaves (chopped)
1 c. drained peas
2 tbsp. butter
3 c. chicken stock or bouillon
1 jar Ragu Italian cooking sauce
1 c. cooked shredded chicken or turkey

Saute carrots, celery and peas in butter in a large saucepan for 5 minutes. Add chicken stock, cover and simmer 10 minutes. Stir in Ragu Italian cooking sauce and chicken. Heat 5 minutes. Serves 6.