1 tablespoon canola oil

1 boneless skinless chicken breast, diced

1/2 cup chopped green bell pepper

1/2 cup thinly sliced celery

2 green onions, sliced

2 cans (14 1/2 ounces each) chicken broth

1 cup water 

1/2 cup sliced carrots

2 tablespoons cream

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

1. Heat oil in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery and onions. Cook and stir 7 minutes or until vegetables are tender.