Svetlana’s Recipes

Ingredients:

-4 cups water
-1 3/4 cups chicken broth
-1 lb skinless boneless chicken breasts
-1 medium onion, chopped
-2 tablespoons olive oil
-1 garlic clove, minced
-4 medium carrots, cut diagonally into 1/3-inch-thick slices
-2 celery ribs, cut crosswise into 1/3-inch-thick 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.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
4. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
5. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes.
6. Add garlic and cook, stirring, until fragrant, about 1 minute.
7. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.
8. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes.
9. Remove from heat.
10. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long).
11. When vegetables are done simmering, stir chicken into soup along with parsley.
12. Enjoy it!