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. Saut