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Chief Justice Frank J. William's Quick and Tasty Chicken Vegetable Soup

Poaching the chicken helps make this soup easy to make

Serves 6


4 cups water

1 1/3 cups chicken broth

1 pound skinless boneless chicken breasts

1 medium onion, chopped

2 tablespoons Filippo Berio olive oil

1 clove garlic, minced

4 medium carrots, cut in 1/3 inch slices

2 celery ribs, cut into 1/3 inch slices

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons finely chopped fresh parsley


Bring 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. Reserve poaching liquid, uncovered.

While chicken is poaching, cook onion in oil in a 4 quart heavy pot, covered, over medium 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, uncovered, 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 strips. When vegetables are done simmering, stir chicken into soup along with the parsley.

This recipe is featured in show 1703, 10-Minute Soups - Zuppe in Dieci Minuti.


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