Jambalaya Soup (Cajun)

1 large fryer, deboned or 5 to 6 chicken
    breast fillets, cut into large chunks
2 (10 ounce) cans chicken broth
8 broth cans water
1 pound smoked sausage, sliced thin
2 ribs celery, cut into chunks
1 large onion, cut into chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
3 garlic cloves, minced
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced Ro-Tel tomatoes
3 or 4 bay leaves
2 portabella mushrooms, diced
6 white mushrooms, diced
1/4 cup green onions tops, finely chopped
1/4 cup parsley, finely chopped
1 tablespoon poultry seasoning
Salt and pepper, to taste

Make stock with bones. Sauté sausage and drain fat.

To an 8- or 10-quart cooking pot, add sausage, chicken, vegetables, stewed tomatoes, Ro-Tel tomatoes, onion tops, parsley, poultry seasoning and bay leaves. Add stock and cook until meat is tender. You may have to add more water or chicken stock to cover. It should be liquid like a soup. Can serve over rice or eat plain.

Serves 4 to 6.