1 tablespoon vegetable oil
2 (10 ounce) cans chicken broth
1/2 cup water
1 cup chicken broth
1 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
2 cups chicken broth
1/2 cup water
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon sage
2 tablespoons oil
1 tablespoon water
1/4 teaspoon pepper
In a medium saucepan, heat oil over medium heat. Add chicken, and cook, stirring constantly, until golden brown. Remove from heat, and stir in broth and water. Stir stirring frequently until chicken is no longer pink and juices run clear. Cover, and let cool.
In a large bowl, stir together chicken broth, chicken oil, onion, celery, broth mixture, chicken broth mixture, chicken oil, onion, celery, chicken broth mixture, chicken oil, onion, celery, chicken broth mixture, chicken oil, broth mixture, chicken oil, onion, celery, chicken broth mixture, broth mixture, chicken oil, chicken seasoning and salt and pepper. Pour chicken mixture into another saucepan.
Bring a large pot of water to a boil. Add chicken mixture to pot. Reduce heat to medium-low, and heat, stirring constantly, until chicken is no longer pink and juices run clear. Serve over soup stock and garnish with parsley, thyme, sage, parsley flakes, thyme and sage. Serve over chicken.