2 (3 pound) skinless, boneless chicken breast halves
1 (1.5 fluid ounce) jigger sweet pickle relish
3 cubes chicken bouillon
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 (14 ounce) cans chicken broth
1 (8 ounce) can sliced mushrooms, drained
1 cup chopped celery
1 green bell pepper, seeded and thinly sliced
Place chicken in a large pot with water to cover. Bring to a boil, and cook 5 to 10 minutes. Reduce heat, cover, and simmer this mixture over medium heat for 6 to 8 minutes, or until chicken is tender.
Stir the relish and bouillon cubes into the pot. Bring to a boil, and cook about 5 minutes, stirring constantly.
Reduce heat to medium, and stir in the chicken broth. Stir in mushrooms, celery and bell pepper. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring.