- Pour 32 ounces of Pacific free range, low sodium organic chicken broth into a pot
-1 cup of water
-Chop 3 large carrots, 3 stalks of celery, and 1/2 onion finely
-1 chicken breast- or two halves (breasts are on the bone)
-Cook chicken in oven at 350 degrees for 1 hour
- Cook broth and vegetables for 30 minutes at low heat.
-When chicken is cooked, shred it off of the bone and place into the broth.
-Cook broth for another 30 minutes at low heat.