Chicken and bean soup
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large chicken or pieces | |
| 1 | Large onion; chopped | |
| 6 | Carrots; cut bite sized | |
| 6 | Medium potatoes; cubed | |
| 6 | Celery stocks; chopped | |
| 4 | cups | Beanland soup mix |
| 1 | Water sufficient | |
| 1 | tablespoon | Poultry seasoning |
| 2 | tablespoons | Pepper |
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Salt |
Directions
Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to pot. Remove skin bones and fat from chicken and break into bite sized pieces. Put chicken, potatoes, carrots, celery, beanland soup mix, and spices into stock pot. There should be approx. 20 to 25 cups of water in pot. Bring to boil and simmer 1 hour; until vegies are tender.