4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 tablespoon olive oil
1 medium clove garlic, minced
1 1/2 cups diced addison's best pork
4 stalks celery, chopped
4 cups water
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried savory
1 teaspoon dried thyme
2 tablespoons dried rosemary
1 tablespoon dried basil
1 tablespoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
salt and pepper to taste
1 (1 ounce) package dry onion soup mix
Heat olive oil in a large skillet over medium heat. Place chicken in skillet. Pour celery and water over chicken, and cook until chicken is all browned and juices run clear, about 5 minutes. Transfer chicken to a large bowl. Stir in balsamic vinegar, oregano, basil, rosemary, sage, savory, thyme, basil, marjoram, salt and pepper. Mix together until well blended.
Bring chicken and celery mixture to a boil.
Stir in the 2 cups of water and
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