Country Chicken

Name: Country Chicken
Ingredients: 1 (2 1/2 to 3 lb.) frying chicken; 1 c. sliced white or yellow onion; 1 c. sliced carrots; 2 stalks chopped celery with leaves; 2 tsp. salt; 1 bay leaf; 1 tsp. black pepper (optional); 3 c. water; 1 (10 oz.) pkg. thawed frozen peas; 1 c. biscuit mix; 1/3 c. milk (low-fat okay); 1/4 tsp. thyme; 1 c. white potatoes, (1 or 2 potatoes), diced

13 ingredients

14 steps

Ingredients

1 (2 1/2 to 3 lb.) frying chicken
1 c. sliced white or yellow onion
1 c. sliced carrots
2 stalks chopped celery with leaves
2 tsp. salt
1 bay leaf
1 tsp. black pepper (optional)
3 c. water
1 (10 oz.) pkg. thawed frozen peas
1 c. biscuit mix
1/3 c. milk (low-fat okay)
1/4 tsp. thyme
1 c. white potatoes, (1 or 2 potatoes), diced

Directions

1

In a large kettle, combine chicken, salt, bay leaf and water. (Lower calorie:
2

skin chicken; tastes just as good for less fat.) Bring to a boil.
3

Reduce heat; simmer 1 hour.
4

Let chicken cool to touch.
5

Remove all bones and skin.
6

Discard bones and skin.
7

Cut chicken into bite size pieces or to your desired size.
8

Return the chicken to the pot.
9

Add onion, carrots, celery, peas and potatoes. Simmer for about 15 minutes.
10

In a bowl, combine biscuit mix, milk and thyme; mix lightly.
11

Bring chicken, broth and vegetables to a boil; drop dough from teaspoon into soup.
12

Simmer uncovered 10 minutes.
13

Cover and simmer 10 minutes.
14

Serves approximately 4.