2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
6 skinless, boneless chicken breast halves
2 teaspoons chicken bouillon granules
2 teaspoons salt
1 teaspoon dried oregano
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons salt
2 teaspoons dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place onions and celery in a large pot with water to cover. Bring to a boil. Reduce heat to medium low, and cover. Cook for about 20 minutes.
In a medium saucepan over medium heat, combine celery and green peppers; saute until all vegetables are heated. Remove from heat, and stir in onion and bell pepper. Spoon onions into a small mixing bowl.
In a small mixing bowl, combine the chicken, bouillon, salt, oregano, rosemary, garlic powder, paprika, basil, oregano and salt. Mix well, then pour mixture into pot. Simmer 20 minutes, then remove from heat.