Hearty Chicken Vegetable Soup

Ingredients

• 0.3 teaspoon pepper black
• 4 medium carrots 
• 2 slices celery stalks 
• 1.8 cups chicken broth 
• 3 tablespoons parsley fresh finely chopped
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 1 teaspoon salt 
• 1 lb chicken breast boneless skinless
• 4 cups water 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Bring water and broth to a simmer in a 2- to 3-quart saucepan.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
4. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
5. 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.
6. Add garlic and cook, stirring, until fragrant, about 1 minute.
7. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.
8. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes.
9. Remove from heat.
10. 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.