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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
6 skin-on, bone-in chicken breasts |
2 large onions, chopped |
5 celery ribs, chopped |
2 garlic cloves, minced |
1 teaspoon olive oil |
1 (1-lb.) package carrots, sliced |
4 teaspoons lemon zest |
2 bay leaves |
2 teaspoons salt |
1/2 cup loosely packed fresh flat-leaf parsley leaves |
toppings: cooked barley, cooked green beans, lemon slices |
Directions:
1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.
2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.
3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.
4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Add parsley. Serve with desired toppings.
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