1 (4 ounce) can chicken broth
1 (4 ounce) can cooked, cubed chicken meat
1 (8 ounce) can or bottle dry onion soup mix
1 (8 ounce) can whole peeled tomatoes, drained
2 cups cooked chicken breast meat
Place chicken broth in a stockpot or Dutch oven. Place over high heat and stir in soup mix. Bring to a boil. Reduce heat to medium low, cover and reduce heat to medium low. Cover and simmer 15 minutes, or until chicken is cooked through and no longer pink inside. Stirring constantly, cook 5 minutes, stirring constantly. Remove chicken and same soup mixture from pot. Heat oil in a large skillet over medium heat. Saute chicken for 3 to 5 minutes over medium-high heat. Remove chicken from bowl of broth, reserving some of the broth for later. Drain excess fat and stir chicken into broth. Return chicken to broth; add some of the reserved broth to broth, and simmer for 20 minutes. Stir chicken into broth mixture, adding water to cover.
While chicken broth/stock mixture is simmering, place tomatoes in a large saucepan. Heat over high heat, stirring occasionally, until tomatoes are tender. Drain skin of chicken and place into a shallow dish or bowl. Add some of the reserved broth into saucepan, and heat slightly over high heat. Add chicken and tomato mixture and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add salt and pepper to taste.
When chicken mixture is heating, add tomatoes and broth mixture to pan and heat while adding salt, pepper and chicken, stirring constantly.
Remove chicken and bones from pan, and place into plate or bowl. Stir in rice, fish and chicken. Serve with rice salad.
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