Boil chicken in water until cooked, about 30 minutes. cube, tear, or chop chicken into pieces.
Add butter to pan, and fry for 5 minutes- onions, chili, carrots, celery, mushrooms, green beans, and garlic in that order. Add chopped chicken, fry for another 5 minutes
Add salt, pepper, Bay, cayenne, parsley to water. Add chicken stock.
Create a Rouxe from 4 Tbl flour, 4 Tbl butter. Add to stock.
Put all the ingredients in the stock, low cook for 2 hours. This is a huge pot of soup that will last several days or you can freeze if you undercook the rice by about 10 minutes.
Serving
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Total comfort or I am so sick I can't stand it food.
Originally Submitted
5/12/2010
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