1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast halves
2 cups white sugar
1 onion, finely diced
1 carrot, thinly sliced
2 cloves garlic, minced
1 1/2 cups chicken broth
1 (4 ounce) can carrots, drained and chopped into 1-inch pieces
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup cola-flavored carbonated beverage
1/4 cup lemon juice
Heat oil in a medium skillet over medium heat. Cook chicken in oil until no longer pink, about 6 minutes. Add sugar and onion; cook 1 minute.
Add carrots, garlic and chicken broth; simmer 1 minute. Stir in chicken stock and cream. Bring to a simmer.
Stir in water and chicken soup. Cover, reduce heat to medium-low, and simmer 15 minutes.
Return chicken to pot and heat through, about 5 minutes.
Pour chicken stock mixture into pot with lard or butter and mix well. Simmer at a low simmer for about 30 minutes. Stir occasionally to prevent sticking.
Add cream of chicken soup. In a separate saucepan, combine cola liquid with lemon juice and spoon into pot. Bring to a boil and boil for 10 minutes, stirring constantly. Serve hot.