1 (2 to 3 pound) whole chicken, cut into pieces
1 (2 to 3 pound) whole chicken
2 marinated carrots, sliced
1/2 onion, thinly sliced
1 cup chopped onion
3 tablespoons vegetable oil
1 (10.75 ounce) can condensed tomato soup
1/2 pound fresh mushrooms, sliced
1 cup sliced celery
1/2 cup chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
Place chicken pieces in a large pot with water to cover. Bring to a boil. Cook over medium heat, stirring occasionally, until chicken is no longer pink, about 5 minutes. Reduce heat to medium. Meanwhile, in a medium bowl, coat marinated carrots and onions with oil.
Stir in tomato soup, mushrooms and celery. Bring to a boil. Reduce heat, and stir in chicken pieces. Cover, and cook 5 minutes, until poultry is cooked through (no longer pink).
Bring a large pot of water to a boil. Add chicken, and boil for 5 minutes on each side, or until golden brown. Drain, cool and chop.
Stir broth into chicken mixture, stirring occasionally. Continue to cook and stir until well combined. Stir in mushrooms, celery, parsley, thyme, salt and pepper. Simmer for about 30 minutes, or until chicken is tender.