2 carrots, peeled, seeded and cut into 1/2 inch slices
1 onion, peeled and cut into wedges
2 cups water
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoning salt
1 (16 ounce) package frozen mixed vegetables (such as cornflakes)
2/3 cup finely chopped onion
3/4 cup green onions
1 teaspoon butter
In a large saucepan, heat water to boiling, stirring occasionally. Cover, and simmer about 5 minutes. Stir in carrots, onion, and water; increase heat to medium-low. Cook 5 minutes, stirring constantly. Cover, and simmer about 5 minutes more. Remove from heat. Stir in garlic, sage, rosemary, sage, thyme, basil, oregano, oregano, Worcestershire sauce, seasoning salt, and mixed vegetables. Bring to a boil, and cook 10 minutes or until vegetables are tender. Cool slightly, and add to soup.
Shred cooked chicken bones and shred meat and vegetables. Stir chicken and vegetable into soup, then stir in butter. Reduce heat to low, and simmer until thickened.
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