3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
4 sprigs of thyme, leaves picked and chopped
1 bay leaf, use fresh if available
Salt and freshly ground black pepper
2 quarts chicken stock
1 pound chicken tenders or chicken breasts, cut into bite-size pieces
Pick one of the following, cooked separately according to package directions:
3 cups cooked popcorn
3 cups cooked rice
3 cups cooked orzo or broken spaghetti
3 cups cooked wide egg noodles
Fresh dill, chopped
Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions, thyme and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a bubble and cook 5 minutes. Add the chicken pieces and continue to simmer for 4-5 minutes. Serve immediately or leave on the stove and reheat by bringing back up to a bubble.
To serve, add a portion of the popcorn, rice, pasta or egg noodles into a soup bowl. Ladle some of the hot chicken soup over it and finish it off with your choice of lime juice, hot sauce and/or dill.