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 ininch slices
  • 2 celery ribs, cut intoinch slices
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley


  1. 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.
  2. 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.
  3. 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.
  4. 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 was featured on Season 17 - Episode 1703.

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