1 cube chicken bouillon, cubes
3 slices dry bread crumbs
1 teaspoon celery seed extract
1/2 teaspoon dried red pepper flakes
1/4 teaspoon dried dried oregano
1/8 teaspoon dry mustard
1 bunch chopped celery
1 large egg, beaten
6 egg yolks
6 slices bacon
4 skinless, boneless chicken breast halves
1 large potato, diced
Preheat soup preheated again.
Place vegetables in large saucepan and cover with cold water. Bring water to a boil. Cover and let vegetables cook 8 to 10 minutes, or until tender. Drain well in colander.
Place chicken and celery cubes in a large bowl. Add seasoning to carrots, potatoes and celery. Stir until all vegetables are evenly coated.
Heat soup in 5-qt. or 10-qt. fasser over medium-high heat. Add egg and yolks to broth. Bring to a boil over medium heat and add bacon. Continue to heat for 5 minutes or until onions are browned.
Stir chicken mixture into cooked vegetables with celery.
Remove soup from heat and ladle into medium skillet. Sprinkle mixture with bread crumbs, onion, chili flakes, oregano, mustard, celery and chicken.
Cover and simmer 15 minutes. Stir in potato and bake 20 minutes or until potato is tender. Serve hot or cold after 5 minutes. Serve warm or cold.