| Ingredients |
| - |  | 12 baby carrots (4 medium carrots inch 2 inches) |
| - | | 1 onion sliced or chopped |
| - | | 4 stalks celery cut into 2 inches |
| - | | 5 red potatoes quartered (small) |
| - | | 1 1/2 pounds chicken |
| - | | 4 slices bacon, cooked and crumbled |
| - | | 1 1/2 cups HOT water |
| - | | 2 teaspoons chicken bouillon |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon basil |
| - | | 12 baby carrots (4 medium carrots inch 2 inches) |
| - | | 1 onion sliced or chopped |
| - | | 4 stalks celery cut into 2 inches |
| - | | 5 red potatoes quartered (small) |
| - | | 1 1/2 pounds chicken |
| - | | 4 slices bacon, cooked and crumbled |
| - | | 1 1/2 cups HOT water |
| - | | 2 teaspoons chicken bouillon |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon basil |
| - | | pinch pepper |
