Chicken & Dressing Soup

3 cups water, or to cover

1 onion, quartered

1 bay leaf

1/4 cup parsley, chopped

1/4 cup celery leaves, chopped

1 chicken breast

Cook chicken in water with seasonings until tender. Remove chicken, chop meat, strain and reserve liquid.

1 cup celery, diced

1 cup onion, chopped

2 tablespoons margarine

3 cups fresh white bread, cubed

Saute' celery and onion in margarine until soft. Do not brown. Add bread cubes and more margarine if needed. Stir until well coated. Combine with reserved broth.

1 teaspoon sage

1 teaspoon pepper

1 teaspoon poultry seasoning

2 tablespoon chicken stock base

2 cups evaporated milk

Add herbs, chicken stock, stock base and simmer 15 minutes over low heat. Add milk. Stir. Heat to simmer. Add more water if too thick. Taste for seasoning. Makes 4 to 6 servings.