In a large pot with a tight fitting lid, melt one tablespoon butter with one tablespoon olive oil. Roughly chop one onion, six stalks of celery, and three carrots. Sautée ten minutes. Add to this one 14.5 ounce can of petite diced tomatoes, eight cups vegetable broth and 8 ounces cooked chopped chicken. Stir well to mix, cover and let summer on your burner's lowest setting for about two hours.
Day 4 done!