- 8 cups chicken stock or canned chicken broth
- 1 imported bay leaf
- ½ cup dry white wine or dry white French vermouth
- 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot
- 2 boned and skinned chicken breast halves
- Salt and pepper
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. Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1½ inches long. Fold them into the soup and let simmer just a minute or two, until cooked through. Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors. Serve hot with melba toast or buttered toast points.
This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.