2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon white vinegar
1 (14 ounce) can chicken broth
1 (12 fluid ounce) can condensed cream of chicken soup
1 (4 pound) loaf French bread, cut into 1 inch strips
Heat the oil in a large saucepan in salted water to a boil. Add chicken and turn to coat.
Add water and lemon juice to the pan, stirring constantly to prevent sticking.
Return chicken to the pan, stirring constantly to prevent sticking. Reduce heat to medium, and add vinegar and chicken broth. Bring to a simmer, stirring continuously. Continue stirring, and cook for 45 minutes.
Remove chicken from pan. Stir broth into pan. Cover, reduce heat to low, and simmer for 30 minutes.
Remove chicken from broth. Stir in chicken and bread. Serve over broth and bread.