50+ Friends Club Cookbook -- Soups and Sandwiches -- Charlie's Chicken Soup

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Charlie's Chicken Soup

From the Kitchen of: Boomer

2	T	Olive or canola oil
1	med to lg	Onion, diced
3-4	cloves	Garlic, minced
3	lg	Carrots, quartered and diced into chunks
6		Celery stalks, halved lengthwise and diced into chunks
8	oz can (2dL)	Sliced water chestnuts, drained
2	tbsp	Basil, dried (or 4 T chopped or chiffonaded fresh basil)
2	tbsp	Parsley, dried (or 4 tbsp. chopped fresh parsley)
1/2	tsp	Red Pepper flakes or 1/4 tsp red pepper (optional)
1	lb (450g)	Fresh mushrooms, sliced
3	med to lg	Bell peppers, any color, or mixed, diced into chunks
2	C (300g)	Cauliflower flowerets
12	sm	Red potatoes, cut into eighths (leave skins on)
1	lb (450g)	Boneless Skinned Chicken breasts, diced into chunks
5	cans	Chicken broth, (5 14 1/2 oz Cans = total 72.5 oz or 2.25L) or 2 1/2 qt Homemade chicken stock
1	C (2dL)	Dry white wine (optional)
5-6	tbsp	Oriental Hoisin sauce

Heat the oil in an 8-qt soup pot over medium heat; add the onions and sauté until golden brown. Add the garlic and sauté for 3 minutes, stirring often.
Add carrots, celery, water chestnuts, basil, parsley, pepper flakes (or red pepper); stir 5 minutes.
Stir in mushrooms, bell peppers, cauliflower, potatoes.
Add chicken, chicken broth (or stock), wine, and hoisin sauce. Bring to boil, then simmer on medium heat until potatoes are just done.
Can be served immediately, but I think that it tastes much better if the soup is refrigerated overnight and reheated before serving the next day.
Can be frozen for later use.