2 tablespoons chopped shallots
1/2 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
1 tablespoon brown sugar
1 1/2 pounds chicken breast, cut into 1/4 inch strips
1 cup water
1 (15 ounce) can organic chicken broth
1 (3.5 ounce) can tomato paste
1 (28 ounce) can chopped onion
2 tablespoons thinly sliced fresh mushrooms
Heat oil in a large stockpot over medium high heat. Saute shallots and olive oil until golden brown; set aside.
In a small bowl, mix Worcestershire sauce with garlic powder, onion powder, salt, pepper and hot pepper sauce. Load chicken strips with brown sugar, white sugar, chicken broth, tomato paste and broth. Place on top of rice, then spoon tomato paste over all. Saute, stirring occasionally, until reduced, about 15 minutes. Stir in butter or margarine and oregano. Heat soup over medium heat. Serve at least 2 hours before bedding up.