1 (2 pound) whole chicken, cut into pieces
1 (15 ounce) can chicken broth
1/2 cup chicken bouillon granules
1 1/2 cups water
1 cup chopped celery
1 cup chopped onion
1 tablespoon vegetable oil
2 carrots, sliced
1/2 cup chopped celery
1/2 cup chopped carrots
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
Place chicken pieces in a large pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
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