INGREDIENTS
2 tbsp
olive oil
1
medium yellow onion, diced
2 cups
peeled, chopped carrots
4
stalks celery
6 cups
chicken stock
1 tsp
tarragon
salt & pepper,
2
bay leaves
1/2 cup
Kroger tri-color quinoa, brown rice or spaghetti broken into pieces
3 tbsp
fresh lemon juice
zest of 1 lemon
2 cups
cooked, shredded chicken*
1 tsp
chives