1 onion, finely chopped
1 2/3 cups water
1 teaspoon salt
1 cup chopped celery
1 cup chicken broth
1 teaspoon vegetable oil
1 (2 pound) whole chicken, cut into chunks
In a large saucepan, bring water to a boil. Add onion and cook for 5 to 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in celery, carrots and 1 cup chicken broth. Bring to a boil. Reduce heat to low, and simmer for 10 minutes. Transfer chicken to a medium bowl.
Bring mushroom soup to a boil. Add celery juice and heat through, stirring to loosen. Pour over chicken in saucepan.
Stir chicken broth into saucepan, and simmer over medium heat for 5 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink. Remove from heat and stir in mushrooms and celery.
Bring to a boil, and cook for 5 minutes or until chicken is cooked through (no longer pink). Pour over celery mixture all and let simmer over low heat for 10 minutes, stirring occasionally, until chicken is cooked through (no longer pink).