Chicken Rice Soup

Ingredients

• 8 whole chickens
• 16 onions
• 24 carrots
• 24 stalks celery
• 48 peppercorns
• 32 quarts cold water
• 16 onions
• 24 carrots
• 16 stalks celery
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 cups basmati rice, cooked
• 1 cup wild rice, cooked
• 1 tablespoon thyme leaves, dried
• 1 tablespoon marjoram leaves, dried
• 1 tablespoon savory, dried
• 1 tablespoon rosemary, dried
• 2 bay leaves, crushed
• 1 teaspoon lavender
• 1 teaspoon fennel seed
• 2 teaspoons orange zest, grated and dried

Directions

1. 1

   Place each chicken in 4 quarts of water boil 30 minutes, add for each chicken 2 onions, 3 carrots, 3 stalks celery, 6 peppercorns and 1 teaspoon salt. Simmer uncovered 2 hours , occasionally skimming foam . Strain, discard vegetables, dice meat, refrigerate. Chill stock and defat. Next heat stock. Dice fine, saute in butter the following vegetales; 16 onions, 24 carrots, 16 stalks celery, add 4 teaspoon salt, 2 teaspoon pepper and cooked basmati rice. You will probably need four or more large industrial size pots to hold all the soup. The rice amount is your own preferance . Since everthing is already cooked 2 to 3 hours should be plenty of time to get the soup to serving status. During the last 2 hours add the , herbes du Provence bouquet garni. Since you will not use all the herbes du Provence put extra into a glass jar and seal to use in other cooking. If you do not want to make the herb mixture you may make a garni of just thyme and parsley.