Chicken Stew In A Bread Bowl

• 3 1/2 - 4 lbs skinless chicken pieces, skinned**
• 2 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon poultry seasoning
• 1/4 teaspoon ground thyme
• 2 carrots, peeled and thinly sliced
• 1 stalk celery (large or 2 small to medium, diced)
• 1 cup frozen peas
• 2 medium potatoes, diced
• 1/2 cup flour
• 1 1/2 cups milk

1. Place chicken in a large pot.
2. Add water, bouillon, poultry seasoning and thyme.
3. Simmer chicken for one and a half hours, or until done.
4. Remove chicken, straining it into a large bowl.
5. Return stock to large pot.
6. Add carrots, potatoes, and celery.
7. Simmer, covered for 20 minutes or until vegetables are tender.
8. Meanwhile, remove chicken from the bones and cut into bite sized pieces.
9. Combine milk and flour and gradually add to stew.
10. Add peas and stir to stew comes back to a boil and thickens.
11. Return chicken and heat through.
12. Serve in bread bowls.
13. ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
14. ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.

chicken, water, chicken bouillon granules, poultry seasoning, ground thyme, carrots, celery, frozen peas, potatoes, flour, milk

Taken from www.food.com/recipe/chicken-stew-in-a-bread-bowl-206222 (may not work)