Cream of Chicken Soup

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Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
Yield 12 Gal  
Source
 
Source Description
Sam  
Last Modified
2017-08-04  
User
Sam



Ingredients
15 Pound shredded Chicken Breast 
7 1/2 Pound 1/2inch diced Carrots
7 1/2 Pound 1/2inch diced Yellow Onion
7 1/2 Pound 1/2inch diced Celery
6 Tablespoon Oregano, dried
2 Gallon Heavy Cream
10 Gallon Chicken Stock
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0 Gallon

Directions
Season chicken Breast with salt and pepper, grill, cook to 180 in the oven and than shred using kitchen aide. 

Turn on Tilt skillet to 350 degrees, heat Canola oil to light simmer and add Carrots, onions, and celery. 
Once Tender, add chicken broth, shredded chicken and heavy cream Turn heat down to 300 and simmer for 30 45 minutes. 
Season to taste, Remove from heat and cool in 2 " hotel pans. Transfer to 12 qt containers, label and wrap for pack out for the week.