6 skinless, boneless chicken breast halves
2 stalks celery with juice
2 large onions, chopped
1 (4 ounce) can diced celery with juice
1 large tomato with juice
1 tablespoon vegetable oil
1/4 cup chicken broth
1/2 cup boiling water
1/4 cup sliced carrot
2 teaspoons Worcestershire sauce
1 teaspoon horseradish
1 teaspoon minced onion
2 teaspoons fish sauce
1/2 teaspoon paprika
1 teaspoon seasoning salt
1 cup sliced fresh mushrooms
2 tablespoons olive oil
salt and pepper to taste
1 tablespoons dried oregano
Place chicken pieces in a pot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes.
Meanwhile, in a medium saucepan, heat vegetable oil in a small saucepan to 375 degrees F (190 degrees C).
While chicken pieces are cooking, combine chicken and celery together in large bowl. Cook over medium heat until chicken is cooked through and liquid is no longer lukewarm. Remove chicken from soup, and place skin side down in a large bowl.
Vegetable broth may be added to chicken breasts and celery mixture while still simmering. Season over and stir into soup while continuously stirring to keep soup from sticking.
Stir in tomatoes, oil, chicken broth, carrot, Worcestershire sauce, horseradish, onion, fish sauce, paprika, seasoning salt, mushrooms, olive oil, salt, pepper, and oregano. Place soup in a saucepan and bring to a boil. Boil for 15 minutes, stirring occasionally to prevent sticking.
Remove soup from heat. Serve over soup.