World'S Best Chicken Soup - cooking recipe

Ingredients

6 cups chicken broth (I used Swanson's)
1 (10 ounce) can white chicken meat, with liquid (Canned is fast. Rotisserie chicken minus the bones and skin are even better)
1/2 cup quinoa or 1/2 cup rice
2 tablespoons olive oil
1 tablespoon butter
1 carrot, sliced in thin rings
1 stalk celery, coarsely chopped
1 bunch green onion, coarsely chopped
3 garlic cloves, thinly sliced
2 teaspoons dried parsley (2 tablespoons of fresh would be better, but I was out of it)
1 bay leaf
fresh ground black pepper
parmesan cheese

Preparation

Heat the oil and butter in a large skillet on medium high heat until the butter melts. Saute the carrot, celery, onions, and garlic, until the garlic and onions are somewhat transparent.
In a soup pot, heat the broth, quinoa, and chicken to boiling.
Add the sauteed veggies, parsley, and bay leaf.
Simmer 15 minutes, mashing the chicken chunks with the back of a wooden spoon to separate them.
Serve with fresh ground black pepper and Parmesan cheese to taste.