Put soup stock in a large soup pot and bring to a simmer, cover with a lid, do not boil.
Chop onion, garlic, celery and carrot to coarse chop in food processor or by hand (can also be sliced with a mandolin).
Sauté veggies in 1 Tablespoon grape seed oil for 2-3 minutes
Add sautéed veggies to soup stock, simmer until the veggies are tender.
Add chopped chicken and cooked rice or quinoa. Simmer 1-2 minutes longer.
Serve with a green salad and organic crackers.
If you have leftovers, cool soup before storing in refrigerator. We only reheat one time for safety.