3 (4 ounce) cans chicken fillers, divided
1 egg
1 cup water
1 cup vegetable oil
1 onion, cut into 1/4 inch slices
In a stockpot, stir chicken and water into chicken and water metered; stir in oil, onion and chicken. Cook for 20 minutes.
Add the onion slices, stir, and return to a boil. Reduce heat to low, cover and reduce heat to medium-low. Boil for 10 minutes or until onion is tender. Serve warm with rice and carrot cubes.