1 cup chicken broth
2 cups water
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves
2 onions, cut into 1 inch strips
1 teaspoon salt
1/2 teaspoon crushed garlic powder
1/2 teaspoon dried oregano
1 cup red wine
2 cups frozen broccoli, cooked
1 cup sliced carrots
1 cup sliced celery
2 strips cooked ham
1 teaspoon chili powder
1 teaspoon dried basil
In a large saucepan over medium heat, combine chicken broth, water, oil, chicken, onion, garlic powder, oregano, red wine and broccoli; stir just until mixture is heated through. Simmer, stirring occasionally, for 10 minutes.
Add chicken broth mixture, diced ham, celery, carrot, celery, ham mixture, chicken, celery, carrots and celery mixture to your liking, refrigerate 30 minutes.
Reduce heat to medium for at least 30 minutes and add another egg with chicken mixture; stir into the mixture. Reduce heat to low heat and while cooking, stir in wine. Heat through.
If you like your chicken breasts crispy and cooked, reduce heat to low -- just to a medium heat -- and add a few tablespoons of oil to the bottom of a large bowl.