Ingredients Jump to Instructions ↓

  1. 6-8 chicken thighs with skin and on the bone

  2. 4 c water

  3. 1 T instant chicken stock powder

  4. 1 c sliced celery

  5. 1 c chopped onion

  6. 1 c chopped carrots

  7. 1/4 c flour

  8. 2 c chicken broth

  9. 1 c sliced green beans or peas or a mixture of the two (frozen is fine) salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. How to make it In a heavy roasting pot with an oven safe cover add the water Add the onion, carrots, celery, chicken stock powder. Add the chicken, pushing down under the vegetables. Cover and bake in a 300 F oven for 3 hours Remove the chicken and let cool until you can work with it Remove the bones, skin, and any cartillage Shred or chop the rest Skim as much of the chicken fat off the remaining liquid in the pot. Stir the flour into the 2 c. of chicken broth Add to the pot and cook over med heat until it boils and thickens slightly Add the chicken and the beans/peas Heat until beans are tender If the soup is too thick, thin with water or broth Check for salt and pepper Serve in bowls To make a hot dish - Make biscuits (or use a can of pre-made biscuits) Arrange on the top of the soup (thicken the soup first with some roue) and bake at 425 for 15 minutes or until the biscuit are done.


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