2 pounds smoked salmon, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/2 inch cubes
1 hard-cooked red bell pepper, cut into 1/2 inch cubes
1 quart vegetable broth
1/2 onion, thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dried oregano
1 dash garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon celery seed
1 teaspoon sesame seeds
1/2 teaspoon dried oregano
1 teaspoon dry mustard
Place salmon in a large bowl, using a slotted spoon, to coat.
In a medium saucepan, heat the vegetable broth and brown the red peppers. Remove from heat and stir in the salmon and peppers; mix well. Cover, and simmer over low heat for about 10 minutes. Stir in the vegetable broth and brown the onion; stir in the Worcestershire sauce and salt, oregano, garlic powder, marjoram, rosemary, celery seed, sesame seeds, oregano, dried mustard, salt and pepper. Cover, and simmer for 2 hours.
Stir the chicken into the pot, sauteing and stirring all together about 5 minutes, or until chicken is cooked through and juices run clear. Pour the broth mixture over all and stir to coat. Serve immediately.