Basic Chicken Soup
Just like the chicken soup your grandma used to make, this soup is a perfect light meal when served with bread or crackers. Whether you're feeling under the weather or just looking for a tasty treat, this soup will warm your tummy and put a smile on your face. Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 2 medium carrots, cut into 1/4-inch-thick slices 2 medium celery stalks, cut into 1/4-inch-thick slices 2 cans (14 1/2 ounces each) chicken broth, skimmed of fat 1/8 teaspoon ground black pepper 2 medium skinless, boneless chicken-breast halves (10 ounces) Directions 1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally. 2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat. 3. Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds. 4. Return chicken to soup; heat through --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
