1 1/2 cups water
1/2 quart canola oil
1 teaspoon separated white onion
1 (15 ounce) can green beans, drained
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
2 cloves garlic, minced
2 bay leaves
2 teaspoons dried sage
2 teaspoons onion powder
2 teaspoons dried thyme
In a large pot, bring water to a boil. Add oil and onions, and saute until onions are translucent; about 5 minutes.
Add green beans, celery, tomatoes and garlic. Stir in bay leaves, sage, onion powder and thyme. Cover, reduce heat, and simmer about 15 minutes, stirring frequently.
Stir in sliced mushrooms and cooked chicken breast meat. Reduce heat to medium, and stir in thyme. Cook 15 minutes, stirring occasionally, or until meat is no longer pink and vegetables are tender.