- Chicken tenders or chicken breasts
- Can of chicken broth
- two stalks celery
- 1/4 bag "baby" carrots
- 6-8 small potatoes
- bay leaves
- salt, pepper
- dill weed
Lightly brown chicken in olive oil in stock pot.
Cut chicken into chunks.
Pour can of chicken broth and one can water over chicken, add diced vegetables, bay leaves, 1/2 teaspoon of salt & one of pepper. 1/8 tsp of dill weed.
Bring to boil, simmer on low/medium heat for 1 hour or until carrots and potatoes are tender.
Serve in soup dish with fresh biscuits! Yum,yum.
Submitted by: Gary McKela, Rochester, Michigan