tablespoon olive oil
small onion, finely chopped
medium carrots, each cut lengthwise in half, then crosswise ino ¼-inch-thick slices
medium stalks celery, cut into ¼-inch-thick slices
cans (14 to 14½ ounces each) chicken broth (3½ cups), skimmed of fat
teaspoon ground black pepper
medium skinless, boneless chicken-breast halves (10 ounces)
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. 2. 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. 3. Using slotted spoon or tongs, remove chicken from saucepan; cool on plate until easy to handle. With fingers, pull chicken into shreds. 4. Return shredded chicken to soup; cook over medium heat just until heated through.