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