4 skinless, boneless chicken breast halves
1 (10 ounce) package celery seeds
2 teaspoons butter
1 cup chopped celery
1 cup chicken broth
2 tablespoons chicken bouillon granules
1 tablespoon minced onion
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
Place chicken in large grease-free stockpot on medium heat. Saute over medium heat until no longer pink and chicken is no longer pink inside
In another large stockpot, combine celery seeds, butter, celery and chicken broth. Simmer 30 minutes. Stir in chicken bouillon and celery salt. Cover, and simmer 5 minutes to 1 minute. Add chicken stock, broth and celery seed mixture. Bring to a boil, reduce heat, and simmer 1 to 1 minute. Add salt, oregano, basil, chicken, celery chops, and water to a boil. Reduce heat, cover, and simmer 4 minutes. Stir in chicken. Bring to a slow boil, and cook 5 minutes.
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