1 (3 ounce) package chicken nuggets
1 onion, chopped
1 (1 ounce) package celery seed
3 cups chicken broth
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried parsley
Place nuggets in a resealable plastic bag; seal bag and place in freezer.
In a small saucepan, heat vegetable oil over medium heat. Add onion, celery seed and chicken broth; bring to a boil. Cook, stirring occasionally, for 2 minutes. Reduce heat, stirring frequently, to medium heat. Cover and cook, stirring occasionally, for 5 to 6 minutes, or until chicken is cooked through.
Reduce heat to medium heat. Stir in chicken bouillon, salt, pepper, parsley and celery seed. Place chicken in pot, holding a fork to keep it from popping. Boil for 15 minutes, until chicken is cooked through.