3.5 oz. chicken breast, cubed
1-2 cups chopped celery (may use tomatoes instead) 2 cups organic low sodium chicken broth
1 Tbsp minced onion
2 cloves garlic, crushed and sliced
1 bay leaf
½ tsp poultry spice blend Cayenne pepper to taste
Salt and black pepper to taste
Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and celery are tender and fully cooked. Serve hot. Sprinkle with chives or parsley if desired..