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| INGREDIENTS |
| 5 3/4 c. |
low-sodium fat-free chicken broth |
| 1 lb. |
boneless, skinless chicken breasts |
| 1 |
medium onion, chopped (about 1 cup) |
| 2 tbsp. |
olive oil |
| 1 |
large garlic clove, minced or pressed |
| 4 |
medium carrots sliced |
| 2 |
celery ribs cut into 1/3 inch slices |
| 1/2 tsp. |
salt (optional) |
| 1/4 tsp. |
freshly ground pepper |
| 3 tbsp. |
parsley leaves chopped fine |
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| RECIPE |
- Place broth in 2 to 3 quart sauce pan and bring to a simmer.
- Add chicken and let simmer, uncovered, for 6 minutes.
- Remove pan from heat. Cover and let stand until chicken is cooked through, an additional 15 minutes.
- Remove chicken from pot and let cool about 10 minutes. Reserve poaching liquid.
- While chicken is cooking, place olive oil in 4-quart Dutch oven over moderate heat and cook onion, covered, until soft but not browned (about 6 minutes).
- Add garlic to onion mixture and cook; stir frequently until fragrant.
- Add carrots, celery, salt and pepper. Cover and cook until vegetables are crisp tender (about 8-10 minutes).
- Add poaching liquid and simmer, covered, until vegetables are cooked through and tender (about 10 minutes). Remove from heat.
- While vegetables are cooking, shred chicken and add to vegetables when they are cooked; stir in parsley and serve.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
180 |
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| Total Fat |
7 g |
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| Sodium |
400mg |
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| Total Carbohydrates |
5 g |
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| Fiber |
1 g |
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| Protein |
23 g |
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