8 Gallon Chicken Stock 10 Pound grilled/shredded Chicken Breast 10 Pound 1/2 inch diced Butternut Squash 5 Pound 1/2 inch diced Parsnip 5 Pound 1/2 inch diced Carrots 5 Pound 1/2 inch diced Celery 5 Pound 1/2 inch diced Yellow Onion 2 Pound Parmesan 3 Each bunch Parsley, fresh 1 Pound chiffonade Basil, fresh 1/2 Cup Dried Italian Herbs 8 Ounce minced Garlic 1 1/2 Pound Butter 1 1/2 Pound All Purpose Flour 2 Cup Canola Oil 1/2 Cup Salt 4 Tablespoon Black Pepper
add Canola oil to Tilt Skillet set at 350 degrees. Add carrots, onions, celery, and cook until slightly tender. Add garlic and coat veggies, about 20-30 secs.
Add chicken stock, parsnips, butternutsquash, salt, pepper, and italian seasoning.
Cook 45 minutes until, veggies are tender.
Grill chicken breasts to 165, shredd with fork and add to soup.
Add in parm rinds, roux and heat until desired thickness is reached.
Remove soup from tilt skillet into 2" hotel pans. evenly distribute chopped Italian Parlsey and Basil chiffonade throughout all containers. Cool to below 41 degrees and transfer to 12qt countainers for transport.