Chicken Vegetable Soup VI Recipe

Directions

In a casserole dish, mix the vegetable mixture with chicken. Add water and oil and mix together. Cover and refrigerate overnight.

In the morning, stir together the chicken and oil. Add water, parsley, celery salt, onion and chicken pieces, mix. Cover and refrigerate overnight, stirring occasionally, until chicken is tender. (Note: Chicken may be leftover, if desired.)

Manually remove chicken pieces while still in plastic wrap. Place pieces on an ungreased 4-quart smoker. Smoke until juices run clear, about 5 minutes.

Remove from smoker. Discard remaining marinade and stir chicken pieces into soup. Cover with aluminum foil and cook on low for 2 to 3 hours, or on medium for 15 to 18 minutes.

Remove foil and cook for another 5 minutes, or until chicken is tender. Remove chicken pieces and continue cooking on medium heat. You may need to shake mushrooms from their stems to get all of the juices flowing through.) Transfer to soup and return to casserole dish.

Preheat oven to 350 degrees F (175 degrees C).

After about 20 minutes of cooking, gently squish the chicken breasts into the soup and mix in the vegetable mixture. Toss and place them in the oven. Cook on low for about 30 minutes, until breasts are nicely browned.

Toss chicken breast pieces with soup mixture while still in plastic wrap. Cook 15 minutes more, until breasts are custard-like.

Remove bones from soup and mix them with the chicken breasts. Discard leftover chicken tissue. Place chicken breasts over bones in a single layer in a 9x13 inch baking dish.

Bake uncovered in preheated oven for 20 minutes, turning meat every 20 minutes. This keeps chicken moist and crispy while it cooks.

Remove breasts from oven and continue cooking for about 5 minutes at 8 to 10 minutes per breast, until chicken meat thermometer reads 165 degrees F (80 degrees C).