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Categories:
chicken water chicken bouillon granules poultry seasoning ground thyme carrots celery frozen peas potatoes flour milk
Viewed: 50 - Published at: 9 years agoIngredients
- 3 1/2 - 4 lbs skinless chicken pieces, skinned**
- 2 cups water
- 3 teaspoons chicken bouillon granules
- 1 teaspoon poultry seasoning
- 1/4 teaspoon ground thyme
- 2 carrots, peeled and thinly sliced
- 1 stalk celery (large or 2 small to medium, diced)
- 1 cup frozen peas
- 2 medium potatoes, diced
- 1/2 cup flour
- 1 1/2 cups milk
Method
- Place chicken in a large pot.
- Add water, bouillon, poultry seasoning and thyme.
- Simmer chicken for one and a half hours, or until done.
- Remove chicken, straining it into a large bowl.
- Return stock to large pot.
- Add carrots, potatoes, and celery.
- Simmer, covered for 20 minutes or until vegetables are tender.
- Meanwhile, remove chicken from the bones and cut into bite sized pieces.
- Combine milk and flour and gradually add to stew.
- Add peas and stir to stew comes back to a boil and thickens.
- Return chicken and heat through.
- Serve in bread bowls.
- ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
- ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.
