Categories: chicken, soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 medium carrots, cut into 1/4"-thick slices
• 2 medium stalks celery, cut into 1/4" slices
• 2 cans (14-14.5 oz each) chicken broth
• 3 cups water
• 1/8 tsp blakc pepper
• 2 medium chicken breast halves

Directions

1. In a 4-quart saucepan, heat olive oil over medium heat. Add chopped onion and cook until tender and lightly browned, about 5-7 mins, stirring occasionally.

2. Add carrots, celery, chicken broth, water, and pepper. Heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Sover saucepan and simmer soup just 8-10 minutes or 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; cool on plave until easy to handle. With fingers, pull chicken into shreds.

4. Return shredded chicken to soup; cook over medium heat just until heated through.

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