Chicken Soup with Vegetables

1. 1

   Bring stock or broth to the simmer with the bay leaf, wine, and vegetables; simmer 5 to 6 minutes, or until the vegetables are just tender.

2. 2

   Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1 1/2 inches long.

3. 3

   Fold them into the soup and let simmer just a minute or two, until cooked through.

4. 4

   Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors.

5. 5

   Serve hot with melba toast or buttered toast points.

* Per serving · 4 servings · Values may vary.

No additional tips available.