This is my favorite soup to have with a turkey bacon sandwich or chicken salad on crackers. It is so incredibly easy to make, and it is the kind they serve in Japanese restaurants. This recipe usually makes me 4 bowls, so half of 4 lunches, and it only costs $4 using organic chicken broth.
4 cups chicken broth
2 cups water
1/2 onion (rough chop)
1/2 carrot (rough chop)
1/2 celery (rough chop)
1/2 teaspoon salt
6 mushroom (optional)
Place water and broth in a pot over High.
Add veg and salt to pot. Bring to a boil. Reduce to simmer.
Let simmer for 10-30 minutes (I let it simmer 30 minutes).
Cut up one mushroom and use it as garnish per bowl. I usually skip the mushroom because I don’t normally have it on hand.