Ingredients
- 1 tablespoon virgin olive oil
- 1 small white onion, finely diced
- 2 stalks celery, cut on the diagonal into ¼” slices
- 2 medium carrots, peeled and sliced on the diagonal into ¼” slices
- 2 14 oz cans chicken broth
- 3 cups water
- 2 chicken breast halves (10 to 12 ounces) – boneless
- 2 chicken bouillon cubes (optional)
- Salt and freshly-ground black pepper to taste
Instructions
- Prepare the vegetables.
- Place the oil in a heavy four-quart saucepan and heat over medium heat.
- Add the onion and cook about 5 minutes – until tender and lightly browned (stir occasionally).
- Reduce the heat to low, add the chicken, cover, and simmer until the chicken loses its pink color throughout – and carrots and celery are tender (do not overcook). (This should take approximately 8 to 10 minutes.)
- Remove the chicken with tongs, place on a plate, and cool enough to handle.
- Taste the soup for flavor – add bouillon cubes if the flavor needs a little extra richness .
- Add salt and pepper to taste.
- Remove and discard the skin and shred the chicken. If pieces are too long, cut in half.
- Return the shredded chicken to the soup and simmer until heated through.
Photo: fritish / CC BY-NC-SA
