1 large sweet onion, diced
1 bunch celery, diced
2 (6 ounce) cans chicken broth
2 crushed carrots
1/2 cup mayonnaise
2 teaspoons vinegar
1 cup sliced yellow onion
4 zucchini, halved and seeded
1 cup fresh broccoli florets
1 carrot, sliced
1 large tomato, chopped
2 large carrots, sliced
7 large potatoes, peeled and cubed
1 1/2 tablespoons vegetable oil
salt and pepper to taste
1 (3 ounce) container sour cream
Cut sweet onion into small pieces. Finely chop celery.
In a large bowl, combine broth, carrots, mayonnaise, vinegar, onion, chicken broth mixture and carrots. Mix well. Pour mixture over the chicken and vegetables.
In a medium bowl, mix broccoli, tomato, carrot, tomatoes and zucchini; place chicken mixture over vegetables. Transfer to the bowl. Stir in broccoli mixture. Cover and refrigerate for 2 hours.
Heat oil in a large skillet over medium heat. Cook chicken and vegetables until chicken and vegetables are tender. Heat the 1/2 cup of the chicken and vegetable broth into the skillet. Pour into the skillet.
Reduce temperature to low and stir in sour cream. Cook over low heat for about 15 minutes, or until all chicken and vegetable mixture has been used.