Basic Chicken Soup

By gilligan1963

Ingredients

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 medium carrots, cut into 1/4-in. slices
• 2 medium celery stalks, cut into 1/4-in. slices
• 2 cans (14 to 14 1/2 oz. each) chicken broth (3 1/2 cups),skimmed of fat
• 3 cups water
• 1/8 tsp ground black pepper
• 2 medium boneless chicken breasts

Details

Servings 4
Adapted from eatcityslickers.com

Preparation

Step 1

In 4-quart saucepan, heat olive oil over medium heat. Add chopped onion and cook until tender and lightly browned, about 5 to 7 minutes, stirring occasionally.

Add carrots, celery, chicken broth, water, and pepper; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer soup 8 to 10 minutes or until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat.

Using slotted spoon or tongs, remove chicken from saucepan; cool on plate until easy to handle. With fingers, pull chicken into shreds.

Return shredded chicken to soup; cook over medium heat just until heated through.