1 1/2 cups water
1 teaspoon salt
1 cup vegetable oil
1 onion, cut into 1/2-inch slices
2 tablespoons dry bread crumbs
2 (1 ounce) cans chicken broth
2 cloves garlic, peeled and minced
1 (2 ounce) can tomato paste (e.g. KRAFT)
1 teaspoon salt
1 (14 ounce) can chicken broth
1 teaspoon honey
1 teaspoon cornstarch
1 teaspoon paprika
1 teaspoon dried marjoram
In a thin line, fry chicken slices in water for about 10 minutes, or until they are pink. Drain off liquids and continue frying until no longer pink. Place seasoned chicken pieces in a large mixing bowl. Mix with chicken grease, ~1 cup of water, salt, oil and onion.
Heat oil in a large, heavy skillet over medium heat. Fry chicken slices in hot oil until golden brown. Drain on paper towels.
Place chicken pieces into a large saucepan. Pour chicken mixture over chicken, stirring well to coat and cover. Bring a large pot of water to a simmer. Meanwhile, add garlic and tomato broth and stir together to cover. Bring a large pot of lightly salted water to a boil. Add chicken in a slow-cooker, add chicken, and cook about 15 minutes, or until on top of chicken. Serve hot.
Bring chicken broth and chicken broth mixture to a boil in a large kettle in salted water, stirring constantly. Reduce heat, cover and simmer for 5 minutes.
Dredge chicken pieces in bread crumbs and place into a skillet. Cook over medium heat, stirring frequently, until golden brown. Drain onto a plate.
Bring broth mixture to a boil in a large saucepan. Add turkey and cornstarch and stir together. Bring to a boil, reduce heat to low and simmer gently for about 10 minutes, stirring constantly.
Add chicken pieces and tomato paste and mix together, seasoning with salt, paprika and marjoram.
Transfer chicken pieces to a small dish or bowl. Season with chicken soup stock and marinade to coat. Serve chicken with soup and meat and cheese salad dressing, if desired.