This recipe could easily be cut in half. If using a 13x9 dish, reduce the cooking time to 1 hour with additional 5 minutes uncovered. In a large saucepan fry the potatoes, onion and celery in the butter for 5 - 8 minutes until softened. Cutting the chicken into two pieces is totally optional. Once broth is as good as can be, add sliced celery and chicken; cook until celery is just tender and chicken is warmed through, 3-4 minutes. Pour in the stock and add the seasoning. Combine the mayonnaise, lemon juice and garlic salt; add to chicken mixture and mix well. x 9-in. Then mix cream of celery with 1/2 can of water and pour over chicken. In a bowl, combine the chicken, celery, pecans and diced onion. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Season with fish sauce and lots of lime juice; stir in celery leaves, cilantro and generous spoonful of hot sauce. Top … Bake, uncovered, at 350° for 20 minutes. Heat olive oil in a large stockpot or Dutch oven over medium heat. Place chicken, onions, and margarine in baking dish. Season chicken thighs with salt and pepper, to taste. Feel free to leave the chicken breasts whole. Top with potato chips, french-fried onions and cheese. Transfer to a greased 13-in. 2 cans cream of celery soup ( best if use the healthy request / low sodium ) 4 - 6 skinless chicken breast (can be frozen) **number of chicken breast depends on size (as long as you make sure they are immersed in soup)

baking dish. Bake at 350 degrees for 35 minutes. The Best Chicken Soup Ever A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil. Feel free to use cream of chicken or mushroom soup instead of cream of celery.