1/4 cup olive oil
1 1/2 teaspoons chicken bouillon granules
3 tablespoons dried chopped onion
1 1/2 teaspoons dried minced celery
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 stick salt
1/2 teaspoon dried thyme
1 large onion, chopped
1 pound celery, thinly sliced
1 tablespoon lemon juice
3 tablespoons cider vinegar
1 cup water
1 (10.75 ounce) can tomato sauce
1 1/2 tablespoons hot pepper sauce
1 cup chicken broth
1 cup water
3 cups frozen whole chicken, thawed
1 cup chopped celery
Heat olive oil in a large saucepan over high heat. Stir in chicken, celery, oregano, rosemary, basil, onion, oregano, rosemary, celery, lemon juice, cinnamon, thyme and sugar. Season with salt, pepper and chicken broth. Bring to a simmer, stirring occasionally, until chicken is cooked through and liquid is reduced. Add water, tomato sauce, hot pepper sauce, chicken broth, chicken and celery. Simmer for 1/2 hour and stir until chicken is tender.
⭐ ⭐ ⭐ ⭐ ⭐