Chicken Soup

Ingredients

Salt, pepper, thyme, rosemary and garlic & onion powder
1 x celery stalk
1 x carrot
2 x lg green onions (or 0.5 onion, I just had green onions I needed to use)
1/3 cup jasmine rice
6-8 baby potatoes
0.5 cup of thinly sliced cabbage
juice of 1/3 of lemon
4 cups or 1 carton of vegetable broth
1 cup of water
2 tbsp soy sauce
1 tbsp better than bouillon (I probably won’t buy this again when it’s gone, not even flavor for the price)
1 tbsp white bean paste
pre-shredded chicken (eyeballed)

Using a medium pot, add about a tablespoon of oil and turn burner to 4
Dice the celery, carrot and green onions & add to the pot once oil is hot
Sautee for about 5 minutes
Add salt, pepper, thyme, rosemary and garlic & onion powder to mirepoix (I may add some tomato paste next time)
Stir in spices and cook until mixed, use some extra oil or a bit of water if it starts to dry out

Add an entire carton of vegetable broth (4 cups), plus one cup of water
Add cabbage, potatoes and chicken
Bring to a boil
Stir in the Better Than Bouillon
Remove about 1 cup of broth and add to a separate container, add the white bean paste and dissolve the paste
When paste is dissolved, re-add to the pot
Add the soy sauce
Reduce to 6, cover and simmer for 15-20 minutes
I also keep it on 2/warm for about an 30-60 minutes if I have time

I made this a second time and used the opportunity to clean out the fridge. I added: