Ingredients:
- 4 cups water
- 1 3/4 cups chicken broth
- 1 lb skinless boneless chicken breasts
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 medium carrots, cut diagonally into 1/3-inch-thick slices
- 2 celery ribs, cut crosswise into 1/3-inch-thick slices
- 2 cups of cut yellow potatoes (I used the small potatoes and cut them in quarters)
- 2 teaspoons salt (more to taste if necessary)
- 1/2 teaspoon black pepper (more to taste if necessary)
- few dashes of garlic powder
- 3 tablespoons finely chopped fresh parsley
- Can of biscuits (or you can make these, but I frankly didn't have time)
While chicken is poaching, cook onion 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, potatoes, 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 and garlic powder to taste. Cut 3-4 biscuits into quarters and drop into soup. Put the lid back on the pan and simmer on low until biscuits plump up and briefly cook.
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