 |
|
Dianne's Recipes
 2 whole Chickens
1 medium Onion, chopped
4 whole stalks of Celery
1 bunch Parsley, chopped
5 Carrots, chopped
4 cloves fresh Garlic, finely chopped
1/2 cup Oat Flour
Garlic Salt and Pepper to taste
1/2 cup Heavy Whipping Cream
1 bag Frozen Peas (optional)
Pie Crust or Croissant Pastry (I use store-bought prepared Whole Wheat)
Place chickens, onion, celery, parsley and carrots in a soup pot and add enough water to cover the chickens. Bring to a boil and cook for 1 1/2 hours. Then let cool. Remove the chickens and celery stalks. De-bone the chickens and add the chicken meat and fresh garlic to the broth. Simmer for 10 minutes adding salt and pepper to taste.
In a separate bowl, mix cream and flour, stirring until all lumps are completely dissolved. Add the flour and cream mixture and peas (optional) to the soup slowly and stir well. Simmer for 10 to 15 minutes, stirring constantly, until the soup thickens.
Pour the soup mixture into oven-safe soup bowls or crocks and top with crust. Bake in a 375 degree oven for 10 to 15 minutes or just until the tops are light brown. Serve with a big green salad. (Instead of creating pies, you can also serve this mixture with dumplings.) |
| |
|
|
|
|
