Chicken Bouillabaisse with added mushrooms and carrots

This is a stew that is packed with good veggies. I like to make this for friends when they are sick or families with a new baby. I am posting this one for Faith and Michael. Enjoy.

1 pkg of Chicken breast, washed and cut into bite size pieces
1 1/2 cup chicken broth
1 white onion, chopped
2 cloves of garlic, crushed
1/2 cup celery, chopped, I use more
1 basket whole mushrooms
1 cup carrots peeled and cut into pieces
1/3 cup fresh parsley, chopped
1 teaspoon dried thyme
3 Tbsp olive oil
3 green onions, chopped
1 lb. canned chopped tomatoes, undrained
Dash of sugar
2 tsp salt
1 1/2 cups dry white wine
1/2 teaspoon saffron (I leave this out, because I don't have it in my pantry. I use file instead at the end)

Combine in a 2 quart stock pot: 1 cup water Chicken broth, onions, garlic, celery, carrots, mushrooms, parsley, and thyme. Bring to boil and reduce heat, then simmer for 30 minutes.

In a large hot skillet: brown chicken and add green onions, cooking for 10 minutes. Add tomatoes and juice to the skillet and cook for 5 minutes. Add this mixture to the stock pot along, with sugar, salt, wine, and saffron. Cook this over low heat for 30 minutes.

Serve with crusty, toasted french Bread and salad.