1 tablespoon olive oil
1 small onion, finely chopped
2 medium carrots, cut into 1/4-inch-thick slices
2 medium celery stalks, cut into 1/4-inch-thick slices
2 cans (14 1/2 ounces each) chicken broth, skimmed of fat
1/8 teaspoon ground black pepper
2 medium skinless, boneless chicken-breast halves (10 ounces)
In a 4-quart saucepan, heat oil over
medium heat. Add onion and cook until tender and lightly browned,
about 5 minutes, stirring occasionally.
Add carrots, celery, chicken broth,
pepper, and 3 cups water; heat to boiling over high heat. Add
chicken to saucepan and reduce heat to low. Cover saucepan and
simmer 8 to 10 minutes, until chicken just loses its pink color
throughout and carrots and celery are tender. Remove saucepan
Using slotted spoon or tongs, remove
chicken from saucepan to plate; cool slightly until easy to handle.
With fingers, pull chicken into shreds.
Return chicken to soup; heat through.