1 fryer, cut up
1 lg. onion, chopped
1 clove garlic, chopped
2 tbsp. oil
2 cans Campbells vegetable soup
1 1/2 cans water

Heat oil in pot. Saute chicken, onion, and garlic until chicken loses its pink color. Add 2 cans soup and water and simmer for about 45 minutes. Serve over individual servings of rice.