4 skinless, boneless chicken breasts
2 large onions, sliced into rings
2 pounds cubed chicken breast halves
1 1/2 cups hot water
1 quart water
1 (10.75 ounce) can condensed cream of chicken soup
2 cups heavy cream
1 (16 ounce) can white wine
1 cup chopped celery
2 cloves garlic, minced
2 teaspoons paprika
1 teaspoon chile paste
1 teaspoon dry mustard
Place chicken, onion and chicken breasts in a large skillet and cook over medium heat until chicken is no longer pink and juices run clear. Add enough water to cover. Reduce heat to medium and simmer for one hour.
Place chicken, onions, chicken flesh and water in a heavy pot with enough water to cover. Bring to a boil, stirring occasionally, and cook 10 minutes. Reduce heat to low and boil for 6 to 7 minutes; remove chicken. Stir in chicken soup, cream of chicken soup, cream white wine, celery, garlic, paprika, mustard and baking soda. Bring to a boil, reduce heat to low and simmer for 1 to 2 minutes.
Reduce heat to medium and add chicken, onion and celery and bouillon cubes; stir gently until chicken is no longer pink and juices run clear. Cover and simmer for 10 minutes. Add chicken broth and mix well. Add water, cream of chicken soup, cream white wine, celery, garlic, paprika, chile paste and dry mustard. Bring to a friendly simmer and whisk mixture until smooth.
Return chicken breasts to pot and bring to a boil. Reduce heat to low and add broth mixture. When it comes to a simmer, add the chicken and cream of chicken soup, cream white wine, celery, garlic, paprika and chile paste. Simmer for 30 to 35 minutes and add whipping cream before serving.