1 cup chicken broth
1/4 cup vegetable oil
1 large onion, sliced
1 medium carrot, diced
1 medium celery, diced
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup diced celery
Place chicken broth, oil, onion, carrot, celery, garlic powder, basil, oregano, basil, oregano, marjoram, savory, sage, salt and pepper in large stock pot. Simmer over medium heat, stirring occasionally, until chicken is cooked through.
Spoon chicken into a 9x13 inch dish. Arrange celery slices on top and drizzle with oil mixture. Top with chicken marinated in marinade. Cover and refrigerate until serving.