1 cup vegetable oil
2 cups diced onion
1 cup chicken broth
1 (4 pound) whole chicken, diced
3 carrots, diced
1 red onion, diced
1 teaspoon paprika
1 teaspoon baking soda
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 teaspoon paprika
salt to taste
1/2 cup butter, softened
1 (6 ounce) can diced celery with juice
Pour oil and broth into a large stock pot. Add chicken and carrots; brown. Stir in paprika, baking soda, seasoning salt, pepper, paprika and salt. Cover and simmer 25 minutes, or until chicken is no longer pink.
Add celery and chicken to chicken mixture. Stir well. Reduce heat to low and simmer 1 hour, or until chicken is tender.
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