One of the comfort foods.
1 case of diced chicken
3 gallons of water per stock pot with chicken boullion as a base
1 lb of margarine per stock pot
1 large onion, chopped
1 whole celery per stock pot - chopped
1/2 case of frozen carrots - diced or slices
2 - 3 cups long-grain rice
1/3 cup dried parsley
1 teaspoon salt
Freshly ground pepper
garlic powder
Chop onions, celery & seasonings and partially cook in vegetable oil or margarine Add the water and bring up heat until near boiling. Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes.
Substitute noodles for Chicken Noodle Soup
4 gallons of water (season 1 gallon with chicken boullion0
1 onion, chopped - per stock pot
1 bunch of celery chopped - per stock pot
1 lb carrots - run through the robo coupe - divide between stock pots
1 lb margarine or vegetable oil to cover the bottom of the pot to saute the vegetables
'Sweat' the vegetables and add the broth to make a stock - simmer for 45 mins
Add the creamy soup mix to thicken
Add vegetables (broccoli, asparagus, potatoes, corn, etc) and simmer for 2 to 3 hours
