Nana's Light and Healthy Chicken Soup

As fall and winter approach, it's easy to turn to warm, rich comfort foods. But this recipe is loaded with veggies, lean white meat, and lots of comfort without the fat.

2 quarts water
2 split chicken breasts (on the bone)
1 large yellow onion
12 baby carrots
5 stalks of celery
4 packets of powdered chicken broth

place chicken breasts and water into a large pot and start a boil
finely chop all the vegetables and add to the water
when water is at a boil, add contents of chicken broth packets and stir thoroughly
bring heat to a simmer
partially cover the pot (allow for a bit of ventilation)
simmer for 2-3 hours

remove split breasts from soup with long fork
remove and discard skin
pull chicken off the bone into shreds
return meat to pot

If desired, prepare pearl barely, brown rice, or noodles separately and add 1/2 cup to serving

serving size: 2 cups