Spicy Chicken Soup

This came from my mother's vast collection of recipes. It was a family favorite. SPICY TOO!!!

• Ready In: 1 hr 30 mins
• Yields: 2 gallons

Ingredients

• 1  gallon water
• 8  ounces onions
• 8  ounces  chicken base
• 1⁄4 ounce garlic
• 1 1⁄2 teaspoons pepper
• 3⁄4 teaspoon cumin
• 3⁄4 teaspoon dry mustard
• 1 1⁄2 Worcestershire sauce
• 2  quarts hot water
• 1 1⁄2 lbs  cut up chicken breasts
• 1 1⁄4 lbs chilies
• 2 1⁄4 lbs  diced potatoes
• 1⁄2 bunch green onion
• 1  cup milk

• Roux Mix

• 9  ounces butter
• 9  ounces flour

Directions

1. Combine all ingrediants in a pot (except roux mix, milk and green onions), and bring to a boil.
2. Ten minutes before serving add green onions and milk.
3. Roux Mix: Melt the butter over medium heat, Slowly and whisking constantly add flour to the butter.
4. If roux is too thin, add a some flour,if too thick add more butter thin it out.
5. Heat just to a simmer Once all of the liquid has been added to the roux, cook sauce or soup for 20 minutes.