1 medium onion, chopped
1 (110.875 ounce) can chicken broth
1 (10 fluid ounce) can and 1 fluid ounce condensed cream of chicken soup
2 (13.5 ounce) cans diced mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
5 eggs
1 2/3 cups water
1 teaspoon salt
1 1/2 teaspoons dried basil
Season onion and saute in simmering broth -- about 15 minutes. When onion is tender, stir in chicken and broth. Allow to simmer 10 minutes.
Stir mixed vegetables into chicken broth and cream of chicken soup. Return chicken and mixed vegetables to broth and revive the chicken broth until all vegetables are incorporated. Return onions to soup and stir in eggs, water, salt, basil and celery.
Return chicken and mixed vegetables to broth and return each to soup. Discard celery and put all, except the chicken, in soup. Garnish with parsley, herbs and Parmesan cheese. Serve warm.