Country Chicken

• 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

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.

chicken, onion, carrots, celery, salt, bay leaf, black pepper, water, frozen peas, biscuit mix, milk, thyme, white potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990479 (may not work)