Chicken with Rosemary Soup

1-2 T. unsalted butter or olive oil
1 Spanish onion, finely chopped
2 stalks celery, sliced or diced
2 carrots, peeled and sliced or diced
10 c. chicken stock
1 t. dried marjoram or 1 T. chopped fresh
1 t. dried rosemary or 1 T. chopped fresh
1/4 t. dried thyme or 1 t. chopped fresh
1/2 c. rice or small pasta (such as orzo)
1 lb. boneless, skinless chicken breasts, diced

Melt butter or heat oil over low heat in a 6-qt. soup pot. Add onion, celery, and carrots; cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and herbs and bring to a boil. Add rice or pasta, reduce heat to low, and cook, uncovered, 1 hour.

Add chicken, stir, and simmer until it is thoroughly cooked, about 20 minutes.

Makes 10 cups.

Adapted from Recipes from the Night Kitchen, p. 89.