Food & Wine


It's goin' around, and by "it", we mean every form of horrible winter sickness, from sniffles to flu. This week, we'll offer recipes that will soothe the sick souls of the people you need to feed. This one was originally printed in Gourmet magazine in 2002.


4 cups water

1 3/4 cups chicken broth

1 lb. skinless boneless chicken breasts

1 medium onion, chopped

2 tablespoons olive oil

1 garlic clove, minced

4 medium carrots, cut diagonally into 1/3-inch-thick slices

2 celery ribs, cut crosswise into 1/3-inch-thick slices

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons finely chopped fresh parsley


Bring water and 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. Makes four to six servings.