Chicken Booyah

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 5 lbs chicken, cut into quarters
• 1 lb beef stew meat, bones included
• 1 lb lamb stew meat, bones included
• 2 large onions, chopped and divided
• 6 quarts water, divided
• 6 carrots, diced
• 6 potatoes, peeled and diced
• 1 cup frozen peas
• 4 stalks celery, diced
• 1 (28 ounce) can whole tomatoes, undrained and cut up
• salt
• fresh ground black pepper

Recipe

• 1 to easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
• 2 in a large soup pot over medium heat, add chicken, beef, lamb, 1/2 of chopped onions, and 4 quarts water; cover and bring to a boil, reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). refrigerate cooked chicken until ready to use.
• 3 continue to cook beef and lamb approximately 1 1/2 to 2 hours or until tender. remove beef and lamb from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). refrigerate beef and lamb until ready to use.
• 4 strain the stock, place in refrigerator, and let cool. when cool, remove fat from surface of stock. return cooled and strained stock to soup pot. add remaining 2 quarts water; bring to a boil. reduce heat to low and add remaining onions, carrots, and potatoes; simmer 30 minutes or until vegetables are tender. add chicken, beef, lamb, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. serve in large soup bowls.