Delicate Chicken Soup

• To Roast the Chicken Breasts
• 2 Chicken breasts - skinned
• 1 tablespoon Olive Oil
• Salt - a sprinkling
• Pepper - a sprinkling
• The Chicken Soup
• 10 cups Chicken Stock
• 3 Stalks Celery - chopped
• 3 Parsnips - chopped
• 3 Carrots - chopped
• 1 handful Parsley - rough chopped
• 1 14 oz. can Organic Diced tomatoes - drained
• Salt and Pepper to taste
• 2 Chicken Breasts - roughly shredded

1. Preheat oven or toaster oven to 350 degrees.
2. Place the chicken breasts in a shallow pan, and smear the breasts with the olive oil, salt, and pepper.
3. Roast for 30 minutes. Let Cool. Set Aside.
4. Place chicken stock in a large pot. Heat slowly while you chop the vegetables.
5. Add the vegetables, the diced tomatoes, and the parsley.
6. Allow to simmer for about an hour. The broth should take on a pale tint from the addition of the tomatoes. Season to taste.
7. Add the shredded chicken about 15 minutes before serving. Check a final time for seasonings.
8. Note: You can add a teaspoon of pesto, or a touch of Asiago cheese to top each serving. Both are delicious.

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Taken from food52.com/recipes/9900-delicate-chicken-soup (may not work)