Serves 4 generously
1 cup water
2 pkgs. Herb-Ox chicken broth
¾ cup white grape juice
2-3 cloves garlic, diced
1 bay leaf
½ teaspoon American Heart Assn. Original Herb seasoning
1/8 teaspoon black pepper
Salt to taste
4 chicken breasts boned, skinned, cut in 1½" pieces
1 onion
1 large red potato
1 small turnip
1 carrot
1 rib celery
½ jalapeño pepper
½ cup frozen peas
1/3 cup parsley, chopped
1/3 pound fresh mushrooms, sliced
In large pan, combine water, broth mix, grape juice, garlic, and seasonings. Bring to boil.
Add chicken to boiling liquid, a few pieces at a time. Cover, reduce heat, simmer gently 1 hour.
Seed and chop jalapeño pepper. Scrub vegetables except onion; don't peel; cut in 1" pieces. Peel onion, chop coarsely, and add, with other veggies, to pan. Cover, simmer 15 minutes.
Add peas, parsley, mushrooms, and more broth if needed. Simmer 5 minutes.
Note: The American Heart Assn. seasoning became a Kroger brand seasoning. It is no longer available where I live, but may be in your area. (Poultry seasoning is an adequate substitute, or try some sage and thyme or marjoram.)
For the same reason, I no longer use the Herb Ox broth -- it's very difficult to find -- although I prefer it. I've begun using Chef's Review brand stock base (available at Smart & Final), and like it very well. I do not recommend using bullion -- it's mostly salt and not enough flavor.
Of course, if you have a rich, homemade chicken stock on hand, that's always preferable!
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