2 tablespoons olive oil
1 large onion, finely chopped
1 medium head cabbage, shredded
1 medium carrot, grated
1 medium tomato, diced
1 1/2 cups chicken broth
1 cup water
1 cup sliced mushrooms
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
4 skinless, boneless chicken breast halves
Heat olive oil in large nonstick skillet over medium heat. Saute onion and cabbage until tender, about 5 minutes. Stir in carrots and tomato; saute for 2 minutes. Stir in broth, chicken, and mushrooms. Drop by tablespoons over cooked cabbage/chicken mixture; cover and simmer for 10 minutes.
Stir mushrooms into broth mixture. Bring to a boil. Stir in cream of chicken soup, cream of mushroom soup, and cream of mushroom soup. Reduce heat to low; cover and simmer for 1 minute.
Remove from heat; stir in chicken, celery, mushrooms, cream of chicken soup, cream of mushroom soup and cream of mushroom soup. Reduce heat to low; cover and simmer for 3 minutes. Stir in water and cream of chicken broth. Cover and simmer 5 minutes. Serve noodles with mushroom sauce.