4 boneless breasts of chicken
1 can (14 oz.) chicken broth
4 cups water
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
1 cup whole milk
Gaylord Spike-Hauser Seasoning to taste
Salt and fresh ground pepper to taste

Bring to a boil chicken, broth, water, carrots, onion and celery in a 4-quart saucepan. Simmer 25 minutes until chicken, carrots, onion and celery are tender. Stir in evaporated milk and seasonings, then cook 15 more minutes and serve.

Serves 4-6.

 

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