Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breasts |
| 6 cups | Water |
| 3 \N | Bouillon cubes |
| \N \N | Olive oil |
| 1 \N | Onion; chopped |
| 4 \N | Garlic cloves |
| 3 \N | Carrots |
| 3 \N | Celery stalks |
| \N \N | Sage |
Bake chicken for 1 hour at 425. Set Aside to cool. Saute onion and garlic in olive oil till soft. Remove skin and bones from chicken and chop into bite size chunks. Add water, chicken, and bouillon to onions. Chop celery and carrots; add to pot. Add about 2 teaspoons of sage. Cover and simmer 1 hour.
Mickey Forster AWXP96A
Posted to TNT - Prodigy's Recipe Exchange Newsletter by AWXP96A@... ( MICKEY L FORSTER) on 3 Ap, r 1997