1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
2 carrots, deep seeded and cut in strips
3 fresh mushrooms, sliced
1 medium onion, sliced
1 (16 ounce) container sour cream
1 quart chicken broth
1 1/2 cups water
Heat oil in a large skillet or wok over medium heat. Cook chicken over medium heat for 5 minutes, stirring to break up clumps.
Place carrots, mushrooms and onion in skillet and saute until translucent. Remove from hot oil. Reduce heat to medium; reduce heat to medium-low. When slight brown, remove from skillet. Stir in chicken, carrot mixture and onion sauce. Bring to a low boil, stirring frequently, until chicken is no longer pink and soup mixture is thickened. Return mixture to a low heat and cook, stirring frequently, 2 more minutes. Add cubes of chicken stock and stir to spread evenly. Add water. Cover and simmer for 30 minutes, adding water as needed. Reduce heat to medium.
While soup mix is simmering, warm chicken stock in microwavable bowl. Mix in chicken stock into chicken stock with a whisk. Cover pot and place in a slow cooker. (Note: Depending on speed and space in the slow cooker, there may be more liquid in the pot than in the jar, so always check jar.)
Bring a large pot of water to a boil. Add chicken broth and cook about 30 minutes, or until chicken is cooked through and juices run clear. Slice chicken into 1 inch cubes, scooping out the thickest parts possible. In a small bowl, mix together sour cream and chicken broth. Serve in water sauce, if desired.
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