1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 cup water
6 ounces chicken bouillon
1 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crushed pepper
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried tarragon
Heat oil in a large skillet over medium heat. Saute chicken strips for 5 to 6 minutes, or until lightly browned.
Add water to skillet and bring to a boil. Reduce heat to low, and simmer for about 15 minutes, or until chicken is tender. Stir in bouillon cubes and paprika; cook for about 5 minutes, stirring constantly. Stir in onion, celery, parsley, oregano, basil, marjoram, marjoram, basil, crushed red pepper flakes and salt. Bring to a boil.
Reduce heat to medium-low. Add chicken, celery, parsley, oregano, basil, marjoram, basil, crushed red pepper flakes and salt. Bring to a boil. Reduce heat to low.
Cook chicken in a single layer in the skillet over medium heat for about 20 minutes, stirring occasionally. Remove chicken from skillet, place in a bowl of warm water, and cover with aluminum foil.
Stir chicken into broth, stirring to cook down.
Cover, and simmer on medium-low heat for about 1 1 1/2 hours. Let chicken cool for 5 minutes before removing foil.
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