1 1/2 teaspoons vegetable oil
1 cup uncooked white rice
1/2 onion, butterflied
1 cup uncooked baby carrots
2 cups Water chestnuts
1 cup chicken broth
1 cup boiling water
1 teaspoon garlic powder
1 dash onion salt
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1 (12 ounce) can onions, drained
1/4 cup ketchup
1 (8 ounce) can cream-style condensed cream of chicken soup
1 cup kebabs, cut into bite size pieces
Heat oil in a large saucepan over medium heat. Stir fry onion and carrot until golden brown. Stir in water chestnuts and Chicken broth. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
Stir in chicken broth, tomatoes, tomatoes, chicken, broth, garlic powder, onion salt, basil, rosemary, sage, thyme, chicken, and onions. Bring to a boil, reduce heat, and simmer another 20 minutes. Stir in ketchup, chicken, and cream-style chicken soup. Season with basil and rosemary. Serve with coated bread and butterflied lemon chicken.