Recipes

Categories
More >

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

Poaching the chicken helps make this soup easy to make

Serves 6

Ingredients

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

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!