Directions

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.

This recipe is featured on Season 17 - Episode 1703.