2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
1 (4 pound) whole chicken, cut into pieces
1 onion, thinly sliced into 1/4 inch slices
6 cups water
2 large potatoes, peeled and cubed
1 teaspoon onion powder
1 teaspoon dried chives
1/2 teaspoon salt and pepper to taste
1 (10 ounce) package shredded Cheddar cheese
Peel chicken and place in large pot. Cook over medium heat, turning, until chicken is no longer pink and juices run clear. Pour chicken into pot with 1 cup water, and cook until almost tender, about 15 minutes. Remove from pot, and set aside. Reduce heat to low, and place plastic wrap or aluminum foil over pot.
In a mixing bowl, warm 2 tablespoons Worcestershire sauce, 1/4 cup olive oil, and 2 cups chicken broth and white sugar mixture. Mix well. Stir in chicken pieces, onion slices, and potatoes. Transfer to pot with the bread, onion slices, and potatoes. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and stir in cheese. Serve at room temperature.
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