Recipe courtesy of Gourmet Magazine
Episode: Soup for Supper
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Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring the 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 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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