1 (4 pound) whole chicken, cut into cubes
3 tablespoons olive oil
3 (5 ounce) cans chicken broth
1 (2.5 ounce) package dry onion soup mix
1/2 cup dry Italian-style salad dressing
2 tablespoons minced shallots
2 tablespoons salt
2 tablespoons paprika
1/4 cup white sugar
2 tablespoons garlic powder
1/4 cup chopped fresh parsley
1/4 cup chopped shallots
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon dried sage
2 tablespoons minced fresh oregano
1/4 teaspoon dried basil
3 tablespoons minced fresh parsley
Heat oil in Dutch oven over medium heat.
COOK chicken cubes until browned. Stir in olive oil, chicken broth, dried onion soup mix, Italian-style salad dressing, shallots, salt, paprika, garlic powder, shallots, salt, paprika, garlic powder, parsley, shallots, basil, oregano, rosemary, sage, thyme and garlic powder. Mix well and add the dried basil, oregano, rosemary, sage, basil, oregano, basil, parsley and shallot. Bring to a boil, reduce heat to low and simmer 5 minutes. Reduce heat to medium and add chicken cubes. Cover and simmer a few minutes.