Pull apart chicken and add to stock pot with some fat. Use all bones except neck and rib bones. Mix and warm.

Add carrots, celery w/leaves, garlic, red potatoes and all three peppers. Bring to a boil for 1 hour.

After hour pull out all chicken bones and skin; then put in separate pot with water and boil for 1 hour. Add water as needed.

Put mushrooms and green onions in soup and return to a boil. Lower heat and summer for 1 hour.

After hour, take out bay leaf and add water from chicken bones. Stir, check again for any bones and serve.