HEARTY CHICKEN VEGETABLE SOUP

By BobD

Ingredients

• 4 SERVINGS
• 4 cups water
• 1 3/4 cups chicken broth
• 1 lb skinless boneless chicken breasts
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 4 medium carrots, cut diagonally into 1/3-inch-thick slices
• 2 celery ribs, cut crosswise into 1/3-inch-thick slices
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons finely chopped fresh parsley

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Bring water and broth to a simmer in a 2-to 3-quart saucepan.

Add chicken and simmer, uncovered, 6 minutes.

Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.

Transfer chicken to a plate and cool 10 minutes.

Reserve poaching liquid, uncovered.

While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes.

Add garlic and cook, stirring, until fragrant, about 1 minute.

Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.

Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long).

When vegetables are done simmering, stir chicken into soup along with parsley.