Basic Chicken Soup

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

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

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.

Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds.

Return chicken to soup; heat through.