Dice the chicken.

Peel and cut the vegetables.

Place a 4 quart lidded pot over medium-high heat.

When hot, add the butter (or oil) and all of the vegetables, lemon zest, and bay leaf.

Stir to coat the ingredients.

Reduce heat to medium and add the garlic herb seasoning blend, the chicken base and wine (or lemon-water combination).

Stir and cover the pot to sweat the vegetables until they soften but do not brown - about 3-4 minutes.

Add the chicken broth and bring to just under a boil.

Reduce the heat to a simmer and cook until the vegetables are cooked through.

Pierce a vegetable of each kind with a fork to check.

If the fork goes through easily, it's tender.

Add the chicken and salt and pepper to taste.

I add lots of pepper because it makes the soup more savory.