1 whole chicken
3 stalks celery -- diced
2 large carrots -- diced
3 medium potatoes -- peeled/diced
1/2 to 1 cup pearl onions -- FRESH IS BEST
1 teaspoon sage
1 1/2 tablespoons black pepper -- see notes section
1/4 cup chicken bouillon granules
salt -- to taste
1 recipe two pie crusts -- baked/cooled
Boil a stewing hen for about 4 hours in a Dutch oven with enough water to cover, remove, let cool, then skin and debone, tear up the chicken in small pieces. Skim your broth, but leave some of the fat.Add 3 stalks celery, diced, 2 carrots, diced, 3 medium potatoes, peeled and diced, 1/2 a jar of pearl onions, 1 teas. sage,1 1/ 2 tblsp. black pepper,1/4 c of chicken bouillon (dry), salt to taste then cook with chicken back in broth until vegetables are done.
While your chicken is cooking, make your pie crust ( you can use 2 refrigerated pie shells, but it is better if you make your own)and bake it. When your vegetables are done, shake together 1/4 c of flour, a teaspoon of cornstarch and a cup of milk, slowly pour into your hot stock, and cook until thickened (you may have to add more depending on how much broth you have.
When you are ready to eat, crumble your pie crust in your bowl and pour the soup over it. Don't put your crust in the soup, put your soup on the crust. You can freeze the soup, without the crust in it. This makes a lot.
