Chicken, Celery And Bread Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
1 None carrot, peeled and diced
2 stems thyme
4 None black peppercorns
1 lb boneless skinless chicken breasts
6 cloves garlic, peeled and sliced
4 None celery stalks, trimmed and cut into matchsticks, leaves reserved
6 None slices day-old Italian bread, broken into pieces

Preparation

Heat the oil in a large saucepan on low heat. Add the onion and carrot and cook for 7 mins, until softened. Add the thyme and peppercorns and cover with 6 cups water. Increase the heat to medium and simmer for 10 mins. Add the chicken, cover and simmer for a further 10 mins. Remove the pan from the heat and set aside for 15 mins.
Remove the chicken from the stock with a slotted spoon and set aside. Strain the broth into a clean saucepan and discard the flavorings. Heat the broth on low heat until simmering. Add the garlic and celery and simmer for 5 mins, until the celery is soft.
Shred the chicken and add to the broth with the celery leaves and bread. Simmer 1-2 mins until heated through. Season well and serve.