1 1/4 cups sliced celery
1 1/2 cups sliced onion
1/2 cup sliced green pepper
2 tablespoons vegetable oil
2 tablespoons dried parsley
1 1/2 cups cooked chicken breast meat
4 (1 pound) rectangles pork rind (or steak)
4 mushrooms, sliced
2 tablespoons butter
Place carrots, onion, green pepper and oil in a large glass bowl. Bring to a full boil. Cover, reduce heat to low, and simmer 15 minutes.
Stir parsley into the pot, stirring well. Reduce heat to medium and simmer 15 minutes more. Remove the carrots and celery, slice and scoop out the juice, reserving about 1 teaspoon of the liquid for garnish.
Stir chicken into the pot, brown on both sides, and serve with the mushrooms and celery.
Return the chicken to the pot, low heat, and broil for 8 minutes. Stir in the parsley liquid and simmer 5 minutes more. Pour broth over the chicken and toss to coat.
Return the remaining broth to a full, low heat. Stir in the parsley liquid and stir in the chicken. Cover, reduce heat to low, and simmer 15 minutes more. Serve chicken over the carrot leaf garnishments and garnish with the mushrooms.