1 med. onion, sliced
1 celery stalk, sliced
1 carrot, sliced
1 parsley sprig
1 tsp. salt
1/4 tsp. dried thyme leaves
1 sm. bay leaf
1 can (10 3/4 oz.) condensed chicken broth, undiluted
2 whole chicken breasts, split (1 3/4 lb. in all)

1. In 5 quart kettle, combine onion, celery, carrot parsley, salt thyme, bay leaf, undiluted chicken broth, 1 1/3 cups water and the split chicken breasts; bring to boiling.

2. Reduce heat and simmer, covered 30 minutes, or just until the chicken breasts are fork tender.

3. Remove kettle from heat. Let chicken breasts cool; remove and discard skin and bones; cut into strips.

Makes 3 to 3 1/2 cups.