2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon salt and pepper to taste
1 (12 fluid ounce) can or bottle chicken broth
1 cup water
2 (10 ounce) cans sliced mushrooms, drained
1 large tomato, diced
5 pounds boneless chicken thighs, diced
In a medium bowl, whisk together the olive oil, onions, garlic, salt and pepper.
Place the onion mixture in a large stockpot, and simmer over high heat for 15 minutes. Then stir in the chicken broth and chicken. Bring to a boil, and pour the mixture over the chicken. Reduce heat to medium, cover and simmer for 10 minutes.
Stir in mushrooms, tomato, chicken, and simmer for 1 hour.