7 chicken breast halves
2 cups water
5 carrots
2 stalks celery, finely chopped
2 onions, finely chopped
salt and pepper to taste
4 cloves garlic, minced
Place chicken breasts in a large pot, and fill with water (creating a succulent soup). Bring to a boil, reduce heat to low, and simmer for 15 minutes.
Add carrots, celery and onions; reduce heat to medium and simmer for 20 minutes.
Add salt and pepper to taste. Reduce heat to low, and uncover chicken breasts. Cook for 5 minutes, stirring occasionally, so that they are cooked but not dark brown. Stir in chicken pieces and serve.