If you just want to make a small batch of soup, this is a great solution

1 tsp extra virgin olive oil

1 boneless chicken breast cubed

2 cups water

2 carrots chopped

1 celery stalk diced

1 clove garlic minced

1 tsp chicken bouillon (or to taste)

Heat the olive oil over medium heat in a fry pan.  Cook the chicken in the oil.  In a pot, add the cooked chicken, carrots,  celery, garlic and chicken bouillon.  Simmer for 10 minutes or until vegetables are tender.

To make it more hardy, add 1/2 cup of pearl barley and cook until tender.