CHICKEN AND POTATO SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN AND POTATO SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

1 stick pf butter

6 pounds skinless, boneless chicken breast halves, halved

5 onions, diced

5 pounds’ potatoes, diced

22 cups chicken stock

3 (15 Oz) cans of peas

3 (10.3/4 Oz) cans cream of chicken soup

3 (10.5 Oz) cans evaporated milk

2 tablespoons EACH dried thyme, and parsley

DIRECTIONS:

1.   Melt the butter in a stock pot over medium-heat and when sizzling.

2.   And cook the chicken 20 minutes, or until juice run clear.

3.   Mix the onion and next 5 ingredients into the pot with the chicken.

4.   Bring to a boil.

5.   Reduce heat to low and simmer for 40 minutes, stirring occasionally, until potatoes are soft.

6.   Sprinkle with thyme and parsley.

ENJOY DAN:                                        BON-APPETITE!!