Poaching the chicken helps make this soup easy to make
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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