Classic Chicken Soup

Description

• 2 bone-in chicken breast halves (about 2 lb total)
• 3 medium carrots
• 2 stalk celery
• 1 medium onion
• oz. containers low-sodium chicken broth
• Kosher salt and pepper

1. STEP 1Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
2. STEP 2Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
3. STEP 3Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the chicken back into the soup and cook until heated through, about 3 minutes.