Chicken soup

3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2 cup, sliced Zucchini
3 cup, chopped Carrots, raw
1 cup, chopped Onions, raw
3 cup, diced Celery, raw
3 cloves garlic
4 cups water
4 cup (8 fl oz) Chicken Broth
1 tbsp Olive Oil
1 pat (1" sq, 1/3" high) Butter, unsalted
juice of one lemon
fresh herbs (whatever you like)
salt and pepper to taste
1/4 c. apple cider (optional)
1/4 c. half-and-half (optional)

Season chicken to taste with salt and pepper and brown about 5 minutes per side in 1 tbsp olive oil in a large, heavy pot with a lid (dutch oven) over medium-high heat. Chop veggies while chicken browns. Remove chicken and add butter. Add carrots. Cook 2 minutes, stirring, and add celery. Cook 2 minutes, stirring, and add onions. Cook 2 minutes, stirring, and add garlic. Cook for 2 minutes, stirring. Add chicken back into pot, raise temperature to high and cover with chicken broth and as much water as needed to cover everything by one inch. Bring to a boil. Drop temperature to medium and simmer, covered, for 10-20 minutes, until chicken is cooked through and veggies are tender. Remove chicken and add zucchini and herbs (I used minced thyme and parsley and whole bayleaf and sage). Shred chicken with forks (or dice) and add back into pot. Add in cider, lemon juice and half-and-half. Cover and cook until zucchini is tender, about 5 minutes. Remove bay and sage leaves if necessary. Serve immediately.

Serving Size: Makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ERYNJM.