Chicken Rice Soup

• 8 whole chickens
• 16 onions
• 24 carrots
• 24 stalks celery
• 48 peppercorns
• 32 quarts cold water
• 16 onions
• 24 carrots
• 16 stalks celery
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 cups basmati rice, cooked
• 1 cup wild rice, cooked
• 1 tablespoon thyme leaves, dried
• 1 tablespoon marjoram leaves, dried
• 1 tablespoon savory, dried
• 1 tablespoon rosemary, dried
• 2 bay leaves, crushed
• 1 teaspoon lavender
• 1 teaspoon fennel seed
• 2 teaspoons orange zest, grated and dried

1. Place each chicken in 4 quarts of water boil 30 minutes.
2. Add for each chicken 2 onions, 3 carrots, 3 stalks celery, 6 peppercorns and 1 teaspoon salt.
3. Simmer uncovered 2 hours, occasionally skimming foam.
4. Strain, discard vegetables, dice meat, refrigerate.
5. Chill stock and defat.
6. Next heat stock.
7. Dice fine, saute in butter the following vegetables; 16 onions, 24 carrots, 16 stalks celery, add 4 teaspoon salt, 2 teaspoon pepper and cooked basmati rice.
8. You will probably need four or more large industrial size pots to hold all the soup.
9. The rice amount is your own preference .
10. Since everything is already cooked 2 to 3 hours should be plenty of time to get the soup to serving status.
11. During the last 2 hours add the, herbes du Provence bouquet garni.
12. Since you will not use all the herbes du Provence put extra into a glass jar and seal to use in other cooking.
13. If you do not want to make the herb mixture you may make a garni of just thyme and parsley.

chickens, onions, carrots, stalks celery, peppercorns, cold water, onions, carrots, stalks celery, salt, pepper, basmati rice, wild rice, thyme, marjoram, rosemary, bay leaves, lavender, fennel seed, orange zest

Taken from www.food.com/recipe/chicken-rice-soup-303882 (may not work)