This is a super easy soup to throw together on a cold fall day. If you don't feel like cooking the chicken breast in the recipe, substitute a pre-cooked one from your grocery store. Shred the meat and replace the water in the recipe with all chicken stock. Now, disregard the poaching step in the recipe and start by sweating the vegetables in paragraph two. It's that easy.
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
2 medium leeks, cleaned and thinly sliced
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
Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion and leeks in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley. Serve and Enjoy!
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