JAMBALAYA SOUP
So chunky, you’l be tempted to eat it with …
Ingredients:
5 or 6 chicken breast fillets, skin and fat removed
2 (10 ounce) cans chicken broth
8 cans water
1 pound smoked sausage, sliced thin
2 ribs celery, cut chunky
1 large onion, cut chunky
1 red bell pepper, cut chunky
1 green bell pepper, cut chunky
3 garlic cloves, minced
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced Ro-tel tomatoes
3 or 4 bay leaves
2 portabella mushroom, diced
6 white mushrooms, diced
1/4 cup green onions tops, finely chopped
1/4 cup parsley, finely chopped
1 tablespoon poultry seasoning
Salt and pepper to taste
Cut chicken into large chunks. Add to stockpot along with broth and
water.
Sauté sausage; drain and add to stockpot. Add chicken, vegetables,
stewed tomatoes, Ro-tel tomatoes, onion tops, parsley, poultry
seasoning and bay leaves. Add more chicken stock or water to cover,
if needed. Cook until meat is tender.
May be served over rice, if desired.
Serves 4 to 6.