INGREDIENTS
GETTING STARTED
Dice onions
Peel carrot and cut into ¼ in. pieces.
Cut celery into ½ in. pieces.
Mince Parsley leaves.
Cut breasts from chicken and set aside
Cut remaining chicken into small pieces, and set aside
START COOKING
Heat oil in large soup pot, or large sauce pan. Once oil is heated place chicken breasts in the pot, and sauté until light brown, roughly 5 minutes. Remove chicken, and set aside.
Add half of the diced onions into the pot and sauté until onions appear to be clear, 4-5 minutes. Take onions from pot and set aside.The remaining part of the chicken needs to be cut into small pieces, and cooked for 8-10 minutes, or until the pinkness had subsided.
Place onions back into the pot, cover and cook on low heat for 20 minutes.
Add boiling water, chicken breasts, 2tsp. salt and bay leaves. Stir, and cover, simmer for 20 minutes or until chicken breasts are cooked all the way through.
Carefully remove chicken breasts from broth, and set aside.Skim the fat from the broth, and set aside
Be sure to reserve 2TBSP of fat for the veggies.
Sauté reserved fat with remaining onions, celery, and carrots, sauté for 5 minutes.
Remove bones and skin from chicken breasts
Shred chicken and add to the pot.
Add thyme and remaining broth
Simmer until veggies are tender
Use salt and pepper to season
Garnish with parsley
Serve
- 1 TBSP OLIVE OIL
- 1 WHOLE CHICKEN, BREASTS REMOVED
- 2 ONIONS
- 2 QT. BOILING WATER
- 2 BAY LEAVES
- 1 LG. CARROT
- 1 CELERY STALK
- ½ TSP. DRIED THYME
- ¼ C. FRESH PARSLEY LEAVES
- SALT AND GROUND PEPPER (TO TASTE)
GETTING STARTED
Dice onions
Peel carrot and cut into ¼ in. pieces.
Cut celery into ½ in. pieces.
Mince Parsley leaves.
Cut breasts from chicken and set aside
Cut remaining chicken into small pieces, and set aside
START COOKING
Heat oil in large soup pot, or large sauce pan. Once oil is heated place chicken breasts in the pot, and sauté until light brown, roughly 5 minutes. Remove chicken, and set aside.
Add half of the diced onions into the pot and sauté until onions appear to be clear, 4-5 minutes. Take onions from pot and set aside.The remaining part of the chicken needs to be cut into small pieces, and cooked for 8-10 minutes, or until the pinkness had subsided.
Place onions back into the pot, cover and cook on low heat for 20 minutes.
Add boiling water, chicken breasts, 2tsp. salt and bay leaves. Stir, and cover, simmer for 20 minutes or until chicken breasts are cooked all the way through.
Carefully remove chicken breasts from broth, and set aside.Skim the fat from the broth, and set aside
Be sure to reserve 2TBSP of fat for the veggies.
Sauté reserved fat with remaining onions, celery, and carrots, sauté for 5 minutes.
Remove bones and skin from chicken breasts
Shred chicken and add to the pot.
Add thyme and remaining broth
Simmer until veggies are tender
Use salt and pepper to season
Garnish with parsley
Serve
