Big Mike's Savory Celery and Chicken Soup

Ingredients

2 tbs butter
6 celery stalks rinsed and chopped
(include several of the tender inside stalks with leaves)
3 carrots peeled and sliced
1 yellow onion chopped
2 skinless chicken breasts
2 celery stalks (green outside stalks only)
4 scallions finely chopped
1.5 cups chicken broth
1 cup water
1/2 tsp. cracked black pepper
1/4 tsp. garlic salt
1 tbs. ground sage
1/4 tsp. dill
1/2 tbs. Frankenmuth chicken seasoning
salt to taste

Directions

1. Preheat oven to 365 degrees.
2. Slice chicken into 1/2" wide strips and place in a glass baking dish.
3. Season with half the cracked black pepper, sage, garlic salt and chicken seasoning.
4. Bake for 15 minutes.
5. Melt butter in pan over medium heat.
6. Add onion, then carrots, then celery and cook until tender and browned.
7. Add chicken stock and cook for 5 minutes.
8. Pour mixture into a blender or food processor and blend until there are no large chunks left.
9. Pour into soup pot and add water and remaining seasonings. Cook over medium heat, stirring occasionally.
10. Remove chicken from oven and let cool. Chop into 1/2" cubes and add to soup.
11. Split remaining two celery stalks down the middle and chop into small pieces. Add scallions and celery to soup.
12. Cook on medium heat for another 15 minutes.
13. Add salt to taste.

NOTE: This recipe creates a spicy peppery soup. You may want to back down on the pepper to start and add as needed at the end.