Hearty Chicken Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 40 min Ingredients:
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 |
Directions:
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.
2. 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.
3. 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.
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