You can't go wrong with this soothing soup—it's good for what ails you. This classic recipe is delicious and easy to make.
In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.