1 chicken breast – skinless & boneless
2 cups chicken stock (preferably homemade or salt reduced)
2 tablespoons of olive oil (OK – I would use butter. You choose.)
2 garlic cloves finely sliced
1 onion – peeled and diced
2 sticks celery – finely sliced
1 carrot – peeled and diced
Water (enough to make the soup the consistency you need)
Parsley – finely chopped
Heat chicken stock in a saucepan, and poach chicken gently until cooked through – about 5 minutes.
Remove meat from the stock and allow it to cool down enough so you can handle it, and then shred the meat.
Heat the oil in a soup pot and sauté the vegetables until soft.
Add the stock and shredded chicken meat and water, and heat through. Taste and add salt and pepper to taste. Add parsley and stir through hot soup.
You can blend this until smooth; blend half so it is still a bit chunky; or simply serve it as is.
You can add ½ cup cream to make it really creamy. (Heat but do not boil after adding cream.)
You can add extra vegetables.
You could sauté some diced bacon with the vegetables – make sure you don’t make it too salty.
You can add finely sliced ham, and/or some small pasta shapes. If adventurous, you could add some finely diced chilli with the vegetables as well. It will give you a bit of a kick.
Serve alone or with toast or bread rolls.