Quick low-fat chicken vegetable soup

Ingredients

• 1/2 lb. skinless, boneless chicken thighs cut into ½"- 1" pieces
• 1/2 bunch celery cut into ½"- 1" pieces
• 1/2-1 lb. celery cut into ½"- 1" pieces
• 2 sweet onions cut into cut into ½"- 1" pieces
• 1/2 lb. low cooking vegetables of your choice cut into ½"- 1" pieces: rutabaga, turnips, parsnips, etc.
• 1/2 lb. quick cooking vegetables of your choice cut into ½"- 1" pieces: summer squash, zucchini, green beans, frozen corn and/or peas, edamame, etc.
• 1 tbsp chicken bouillon cubes, powder, or paste like "Better than Bouillon" and "Bear Creek."
• 1 splash soy sauce
• 1 squirt ketchup
• some Assorted fresh and dried herbs and spices to taste: rosemary, sage, thyme, fresh ground pepper, etc.