Check out this month’s recipe or click view more to see previous recipes.
1 tablespoon olive oil
1 small onion (finely chopped)
2 medium carrots (cut into 1/4 inch thick slices)
2 medium celery stalks (cut into 1/4 inch thick slices)
2 cans (14 1/2 ounces each) chicken broth (skimmed of fat)
1/8 teaspoons ground black pepper
2 medium skinless, boneless chicken breast halves
- In 4-quart saucepan, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally.
- Add carrots, celery, chicken broth, pepper and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat.
- Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken to shreds.
- Return chicken to soup; heat through.