Basic Chicken Soup

By Mommyathome

Long-simmered taste in under 1 hour.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 medium carrots, each cut lengthwise in half, then crosswise ino 1/4-inch-thick slices
• 2 medium stalks celery, cut into 1/4-inch-thick slices
• 2 cans (14 to 14 1/2 ounces each) chicken broth (3 1/2 cups), skimmed of fat
• 3 cups water
• 1/8 teaspoon ground black pepper
• 2 medium skinless, boneless chicken-breast halves (10 ounces)

Details

Servings 9

Preparation

Step 1

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.