2 cups water
1 clove garlic, minced
1 (14 ounce) can chicken, drained
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup honey
1/2 cup honey honey
1/2 cup vegetable oil
salt and pepper to taste
1 (15 ounce) can sliced mushrooms, drained
1 (10 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup water
1 cup chopped celery
1/4 cup chopped onion
In a large saucepan, bring water and garlic to a boil. Stir in chicken pieces, drain, and place in a serving bowl.
In a small saucepan, bring 2 tablespoons of honey or honey-based honey to a boil. Stir in chicken pieces, scramble until golden brown, and add honey mixture to saucepan. Bring to a slow boil, stirring constantly, and simmer 30 minutes. Stir into soup mixture.
Stir in mushrooms, celery, chopped onion, parsley, chicken, mushrooms, mushrooms, and parsley mixture. Heat through, and serve hot.