Michelle’s Chicken Pot Stew

By Admin · June 23, 2010 · Leave a comment

1 stewing chicken

1 onion quartered

3 c. water

1/8 t. pepper

8 small carrots, pared and halved crosswise

4 large potatoes, pared and quartered

1 pkg. (10 oz.) frozen peas

1. Wash chicken, cut in small pieces (can be cooked whole then boned and skimmed)

Place in large kettle with onion, salt, pepper, and water. Bring to boil, reduce heat, simmer 1 ½ hrs. or until tender.

2. Remove chicken (skin and bone)

3. Add water and stock to make 4 c. Add carrots & potatoes. Cook 20 minutes. Add peas and chicken.

4. In a small bowl, mix flour, salt and pepper. Stir in cold milk. Stir until smooth. Stir into soup. Stir constantly until thick.