1/2 c. diced carrots
1/2 c. diced celery
1/4 c. chopped onion
1/8 tsp. oregano
2 tbsp. olive oil
8 c. water
1/2 c. freshly squeezed lemon juice
3 squares chicken bouillon
2 c. cooked chicken or turkey (I use leftovers)
1 c. cooked rice

Sauté vegetables with oregano in olive oil. Add this mixture to boiling water along with lemon juice. Then add the chicken bouillon. Reduce to low heat and let simmer. Add chicken and rice. After five minutes, serve.

Submitted by: Candice