1/3 cup Worcestershire sauce
1/3 cup chicken bouillon granules
1/4 cup butter
1/4 cup chopped onion
2 cloves garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/8 teaspoon brown sugar
1/8 teaspoon salt
1 tablespoon paprika
1/3 cup chopped fresh parsley
1 teaspoon minced onion
1 (4 ounce) can peeled and diced celery
1 (8 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced tomatoes with green chile peppers
1 quart water
In small bowl, whisk together Worcestershire sauce, chicken bouillon granules, butter, onion, garlic, basil, oregano, oregano, sage, brown sugar, and salt. Stir into Worcestershire sauce; add chiles, tomatoes, green chiles, tomatoes with green chiles, tomatoes with green chile peppers, and tomatoes with green chile peppers.
When chicken is tender, stir into vegetables. When vegetable is tender enough, add celery.