2 quarts water
8 quarts chicken broth
1 white onion, chopped
4 stalks celery, chopped
2 carrots, sliced
1 onion, thinly sliced
4 cups canned chicken broth
1 tablespoon cornstarch
1 teaspoon salt
2 teaspoons dried marjoram
2 teaspoons dried marjoram
1 teaspoon dried rosemary
In a saucepan, place water, chicken broth, onion, celery and carrots. Bring to a boil, reduce heat and simmer 5 minutes. Stir in chicken broth mixture. Reduce heat to low, and cook 20 minutes, stirring occasionally.
Meanwhile, in a large pot heater or in skillet, cook shapes transferred cubed chicken in baking dish chicken until darkness sets, 4 to 5 minutes.
Drain stock. Place chicken into an ornate dish.
Meanwhile, stir chicken into chicken broth and toss together. Pour over chicken soup, and toss again with bread cubes. Sprinkle on top of celery and carrot mixture. Pour chicken broth mixture over all.
Bring broth mixture all the way to the side of dish. Top off the broth mixture with couscous and cheese mixture. Cover, and cook for another 20 minutes, or until chicken is no longer pink. Serve chicken over bowls after toppings.