Ingredients:

• 1 tbsp – oil
• 1 – onion, chopped finely
• 2 – carrots, sliced
• 3 – stalks celery, cut into small size
• Salt as per taste
• Pepper as per taste
• 5 – cups Chicken stock
• 2 – boneless Chicken breast halves

Method:

1. Heat oil. Fry onion till transparent.
2. Add chicken stock and bring to a boil.
3. Add carrots, celery, chicken breast, and salt.
4. Let it cook till the vegetables and chicken are tender (approximately 10 minutes).
5. Remove from fire. Remove chicken breast, and let it cool.
6. Cut into bite-sized pieces. Add back to stock.
7. Add pepper and bring back to a boil.
8. Serve hot.

Recipe courtesy of Alka Mahatho