Two cups of diced celery, One large diced onion, one cup diced carrots, one cup of fresh diced or a can of diced tomatoes, 3 cups of water,
2-4 chicken bouillon cubes (you need to do this to taste). Pepper to taste.
One boneless chicken breast and thigh. Fry the chicken and then dice to ¼ inch size cubes
¼ cup of dehulled proso millet.
Wash proso in warm water throw away rinse water
Start the proso boiling in 3 cups of water set heat to gently boil
Fry the chicken, let cool.
Dice all the veggies while chicken is cooling
Put in the bullion and add the diced veggies to the gently boiling soup
Cube the cooled chicken meat and add to the soup
Take off heat when proso is soft and carrots are soft but not mushy (about 40 minutes on a low simmer)
Serve warm a nice soup for a cold day
Merle F. Vigil