Ingredients
- Chicken tenders or chicken breasts
- Can of chicken broth
- two stalks celery
- 1/4 bag "baby" carrots
- 6-8 small potatoes
- 1-onion
- bay leaves
- salt, pepper
- dill weed
Directions:
Lightly brown chicken in olive oil in stock pot.
Cut chicken into chunks.
Pour can of chicken broth and one can water over chicken, add diced vegetables, bay leaves, 1/2 teaspoon of salt & one of pepper. 1/8 tsp of dill weed.
Bring to boil, simmer on low/medium heat for 1 hour or until carrots and potatoes are tender.
Serve in soup dish with fresh biscuits! Yum,yum.
Submitted by: Gary McKela, Rochester, Michigan
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