Recipe courtesy of Gourmet Magazine
Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 5 3/4 cups chicken broth
  • 1 pound 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 leaves

Directions

Bring the 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.

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