Recipe

Baked Chicken Soupstew Recipe

	Bojangles42 / All my dishes 8 months, 3 weeks ago 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. I didn't add garlic or any herbs i... More Prep:20m Cook:180m Servings:8	Bojangles42
	chicken

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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

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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