Chicken Soup

Ingredients:

1/2 medium yellow or red onion, sliced
1    medium carrot, cut into thirds
1    celery stalk, cut into thirds
2    garlic cloves, peeled and sliced
1/2 lemon (optional)
1    teaspoon coarse salt or regular salt
1    teaspoon black pepper
2-3 sprigs of thyme or parsley (1 teaspoon)
4    boneless, skinless chicken breast, sliced
1/3 cup butter or margarine

In a straight-sided skillet or pot, melt the margarine and on medium heat, fry the onions a little.
When the onions start to become soft, add the chicken and cook until exterior is white.  Cover with water by 1/2 inch.
Bring to a boil over high. Cook for three minutes, then add all over ingredients.  Cook until celery is tender, stir occasionally.
Let stand for 10 minutes then serve.