Ingredients
● 1 pound chicken breast
● 4 medium carrots
● 4 celery stalks
● 1 large sweet onion chopped
● ½ tsp salt
● ½ tsp cracked black peppercorns
● 1 chicken broth cubes
Directions
- Place the chicken in a large pot. Cut 2 the carrots and the 2 celery stalks into 1-inch pieces. Chopped the onion.
- Add the cut vegetables to the pot with salt, peppercorns,
and enough cold water to cover (about 5 cups) - Add the chicken broth cubes.
- Bring to a boil.
- Reduce heat and simmer, about 20 minutes.
- Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables.
- Return the broth to the pot.
- Thinly slice the remaining carrots and celery. Add them to the
broth and simmer until tender, about 5 minutes. - When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls
