1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 boneless, skinless chicken breast halves
2 (10 ounce) cans condensed chicken broth
1/3 cup water
Heat oil in a large heavy skillet over medium heat. Stir in flour and thyme, garlic powder, salt and pepper. Bring to a slow-cooking boil.
Stir in chicken breasts. Reduce heat to low, and cook 5 to 6 minutes, stirring chicken occasionally. Remove chicken from skillet, chop and reserve. Transfer chicken to a large bowl.
In a small bowl, combine chicken broth with water and chicken mixture. Stir together. Pour mixture into skillet; bring to a boil. Reduce heat to medium, and cook for 2 minutes, stirring constantly.