1 (2 ounce) can chopped onion
1 (8 ounce) package cream cheese, softened
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
1 cup sliced celery
1 cup sliced mushrooms
1 cup sliced celery
1/2 cup chopped onion
1 tablespoon tomato paste
1 cup chopped celery
1 (10 ounce) can chicken broth
1 tablespoon vegetable oil
1/2 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon minced fresh ginger root
1 (10 ounce) can garbanzo beans, drained
Place chicken in a large pot, or a large resealable plastic bag; add water to cover. Bring to a boil, and cook over medium heat for 15 minutes. Reduce heat to medium-low, and cook for 5 1/2 to 5 1/2 minutes.
Stir cream cheese, soy sauce, Worcestershire sauce, celery, mushrooms, celery and onion into pot with cider vinegar. Bring to a simmer for 5 to 6 minutes, stirring constantly. Add chicken and brown on all sides in a 3 to 4 inch dish. Sprinkle with garbanzo beans and serve.
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