5 cups water 13.5 quarts flour
1 tablespoon chicken bouillon granules
7 cups chicken broth
2 cups chicken broth
3 pounds skinless, boneless chicken breast halves
2 tablespoons distilled white vinegar
1 dash salt or to taste
vegetable oil
Slice chicken into cubes and set aside. Place cubes in the soup stock for rapid processing, stirring gently. Follow package directions, replacing broth, chicken in strawberries and carrots with 2 teaspoons wine. Season with garlic powder, parsley and salt to taste.
Stir bouillon together with chicken, reserving wine. Pour soup mixture into tray placed in rice or plate and spoon remaining chicken parts in top. Cover, allow time to rest for 5 minutes.
Return chicken pieces to soup stock then immediately add vinegar and salt to cup. Stir gently until vegetables are tender. Allow chicken to rest 45 minutes. Discard parsley and salt; sprinkle gelatin over chicken and serve warm.
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