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*Adam's Chicken & Mushroom Soup
Nb persons: 16
Yield:
Preparation time: 1 Hour
Total time: 2 Hours
Source: Adam made it up as he went.
| Ingredients: | |
| 8 qts | water |
| 6 | Chicken Thighs, -------------->When cooked remove bones and completely Shred. |
| 6 | Bay leaves, ---------------------->Remove when serving. |
| 1/2 tsp | Celery Salt |
| 2 tbsp | Salt |
| 1/4 tsp | Ground Dill Weed |
| 1/2 tsp | Poultry Seasoning |
| 5 oz | Chopped Green Beans, ------->Pieces should be about 1/4 inch in diameter. |
| 3 oz | Chopped Radishes, ------------>Pieces should be about 1/4 inch in diameter. |
| 12 oz | Chopped Carrots, -------------->Pieces should be about 1/4 inch in diameter. |
| 6 oz | Chopped Mushrooms, -------->Pieces should be about 1/4 inch in diameter. |
| 16 oz | Wild Rice |
| 16 oz | Frozen Petite Peas |
Directions:
1. In a large pot put in water, Chicken and all spices and bring to a boil.
2. Cook chicken for at least 30 minutes until meat falls off the bones.
3. With a pair of tongs take chicken out of water and place on a large plate.
4. Add the rest of the ingredients to water and keep on a medium setting while doing next step.
5. With 2 forks, (since meat is hot), remove all the meat off of the bones and make sure to shred it completely.
6. Put in shredded chicken back into water and again bring back to a boil.
7. Cook on a low setting for about 45 minutes until rice and carrots are tender.
For added flavor, finely chop up some Fresh Cilantro and sprinkle about a tablespoon of it on your bowl with a small squirt of Lemon Juce.
Also it is wise to warm up some Corn Tortillas and then roll each one to eat with the soup like you would with a bread stick or toast.
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