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Chicken Shrimp Soup

1 12 lbs chicken meat
14 lb bacon
1 garlic clove, crushed
1 red pepper, chopped
2 onions, chopped
13 cup flour
1 lb tomatoes, chopped
6 cups chicken stock or 6 cups broth
12 lb zucchini, sliced and cooked
1 lb shrimp, cooked
cooked rice, hot


Cook the bacon in a large saucepan until crispy. Remove and break into small bits. Saute the garlic, red pepper and onions in the bacon fat for two minutes. Add the flour and mix well. Stir in the tomatoes and chicken stock and cook, stirring constantly, for five minutes. Add zucchini and chicken and cook for five minutes. Peel and devein the shrimp. If shrimp are large, cut into bite-sized pieces. Add to the soup. Season with salt and pepper to taste. Place a scoop of rice in each soup bowl and pour soup over the rice.

Source: www.food.com