6 skinless, boneless chicken breast halves
1 (12 ounce) can baby carrots, drained
1 cup potatoes - washed and drained
2 cups water
2 onions, chopped
3 tablespoons all-purpose flour
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons salt
Place chicken into a large pot with enough water to cover. Bring to a boil over medium high heat; boil 30 minutes. Reduce heat to medium; cover. Simmer 30 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove chicken, cheese, sausage, carrots, potatoes, water, onions, flour, salt, and chicken. Sprinkle chicken with flour mixture, seasoning packet, and parsley. Place plant on top of salad for garnish. Sprinkle with salt. Garnish with mint leaf.
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