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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is the result of trying to prepare a meal while I was at work. It was an instant hit. We eat it as a soup or top it with biscuits and bake it for a dumplings and chicken hot dish. You can't miss either way. Read more . I didn't add garlic or any herbs in an effort to keep the farm flavor my honey adores. Ingredients:
6-8 chicken thighs with skin and on the bone |
4 c water |
1 t instant chicken stock powder |
1 c sliced celery |
1 c chopped onion |
1 c chopped carrots |
1/4 c flour |
2 c chicken broth |
1 c sliced green beans or peas or a mixture of the two (frozen is fine) |
salt and pepper to taste |
Directions:
1. In a heavy roasting pot with an oven safe cover add the water
2. Add the onion, carrots, celery, chicken stock powder.
3. Add the chicken, pushing down under the vegetables.
4. Cover and bake in a 300 F oven for 3 hours
5. Remove the chicken and let cool until you can work with it
6. Remove the bones, skin, and any cartillage
7. Shred or chop the rest
8. Skim as much of the chicken fat off the remaining liquid in the pot.
9. Stir the flour into the 2 c. of chicken broth
10. Add to the pot and cook over med heat until it boils and thickens slightly
11. Add the chicken and the beans/peas
12. Heat until beans are tender
13. If the soup is too thick, thin with water or broth
14. Check for salt and pepper
15. Serve in bowls
16. 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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