1/4 cup olive oil
1 (3 ounce) can anchovies, chopped
2 tablespoons fresh lemon juice
1 cup chopped chopped onion
1/4 cup chopped green onions
1 cup chopped celery
2 cups chicken broth
1 teaspoon Filipino seasoning
1 tablespoon garlic powder
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 teaspoon crushed red pepper
2 bay leaves
1 pound skinless, boneless chicken breast halves
1 large carrot, sliced into 1/4 inch rounds
Combine olive oil, anchovies, lemon juice, onion, green onions, celery and chicken broth in a large stockpot over medium high heat; mix well. Reduce heat to low and add the chicken broth, garlic powder, mustard powder, Worcestershire sauce, garlic salt and pepper to cover. Bring to a low boil and stir to loosen the seasoning. Remove from heat, reduce heat to medium and add the chicken and carrots. Stir well and continue to stir until the chicken is lighter in color.
Cover the temperature of the stockpot and mash the chicken chunks into the mixture. Mix the shrimp, celery and vegetables, then turn to coat. Finally, stir in the prepared dressing. Reduce the heat to low and simmer for 45 minutes.
Bring more chicken and vegetable stock to a slow simmer; add the carrots and chicken pieces. Cover, reduce heat to low and simmer for 35 minutes.