Because that’s our lab’s nick name and she sings for chicken….

4 c. chicken broth

14 oz. chopped tomatoes

1 shallot, chopped

1 clove of garlic, chopped

1 ½ c. shredded cooked chicken

6 quartered new potatoes

4 carrots, peeled and chopped

4 stalks of celery, chopped

1 sweet onion, chopped

3 T. butter

48 grinds of pepper, or 1/2 t.

2 t. salt

3 t. dried thyme

1 t. red wine vinegar

1 t. olive oil

2 T. diced Italian or regular parsley

2 T. diced cilantro

1 T. oregano (preferably fresh but dried if you don’t have it)

Several dashes Tabasco to taste

½ c. red burgundy or other dry red wine

Sauté onions, shallots, garlic, celery and carrots in 2 T. butter until the onions are translucent. Add chicken broth, diced tomatoes, lima beans and potatoes. Add extra butter, vinegar, Tabasco, other herbs, and wine. Keep at a simmer for flavors to blend for 30 min. to one hour. Stir in cooked chicken, heat a few minutes longer and serve.