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Hearty Chicken Vegetable Soup

SERVINGS
Yield: Makes 4 to 6 servingsActive time: 20 minTotal time: 40 min
RATE THIS RECIPE
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SERVINGS
Yield: Makes 4 to 6 servingsActive time: 20 minTotal time: 40 min
RATE THIS RECIPE
(0)

Ingredients

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

Preparation

Baking Directions:

PreparationBring 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.