Ingredients:
6 chicken thighs
2 stalks celery, chopped
3 large carrots ( peeled and cubed or sliced in circular form)
1 large onions, diced
5 medium potatoes, cubed
1/2 cup flour
1/4 cup margarine or 1/4 cup butter
1/3 cup concentrated beef bouillon
salt
garlic salt
pepper
Directions:
Boil the 6 chicken thighs with the skin on.
Once the chicken is thoroughly cooked remove the chicken from the pot.
Turn off the stove and reserve the chicken stock for later use.
Using a knife and fork remove the skin and the bones from the chicken thighs.
Once all of the skin and bones have been discarded, shred or cut up the meat.
Put the meat back into the chicken stock and.
Peel and cube 5 potatoes and add to the stock.
Peel and chop the carrots and add to the stock.
Add the diced onion and chopped celery to the stock also.
Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
Stir often.
Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
Add this to the soup and stir until the mixture is completely dissolved.
Boil for 10 minutes longer and then reduce the heat to a simmer.
Simmer until stew is thickened.
This is a stew or if you prefer a soup then don’t add the flour and margarine.
Serving suggestion: serve this stew over toasted bread or biscuits.
Servings: 6
Time preparation: 60 min.
Time total: 120 min.