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.

Reviews & Comments 2

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    " It was excellent "
    donman ate it and said...
    WOW! Nice recipe. Thanks :)
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    nice comfort food... five
    Was this review helpful? Yes Flag

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