Chicken soup with veggies

• 4 cups water
• 1 3/4 cups chicken broth
• 1 lb skinless, boneless chicken breasts
• 1 medium onion, chopped
• 2 tbsp(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
• 2 red bell peppers
• 1 tsp(teaspoon) salt
• 1/4 tsp black pepper
• 3 tbsp finely chopped fresh parsley

Method

Step 1

Add water and broth to a simmer in a saucepan.

Step 2

Add chicken and simmer, uncovered for 6 minutes.

Step 3

Turn off the flame and cover the pan.

Step 4

Let it stand for about 15 minutes until chicken is cooked through.

Step 5

Transfer chicken to a plate and allow to cool for 10 minutes.

Step 6

Reserve poaching liquid, uncovered.

Step 7

Heat oil in a pot.

Step 8

Cook onion heavy pot, covered, over moderate heat, occasionally stirring, until softened but not browned, for about 6 minutes.

Step 9

Add garlic and stir, until fragrant, about 1 minute.

Step 10

Add carrots, red bell pepper, celery, salt, and pepper and cook, covered, occasionally stirring, until softened or for about 8 to 10 minutes.

Step 11

Add poaching liquid kept aside and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

Step 12

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables simmer enough, add chicken into the soup. Garnish with parsley.

*Based on a 2000 calorie diet

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