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1
Boil the 6 chicken thighs with the skin on.
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2
Once the chicken is thoroughly cooked remove the chicken from the pot.
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3
Turn off the stove and reserve the chicken stock for later use.
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4
Using a knife and fork remove the skin and the bones from the chicken thighs.
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5
Once all of the skin and bones have been discarded, shred or cut up the meat.
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6
Put the meat back into the chicken stock and.
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7
Peel and cube 5 potatoes and add to the stock.
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8
Peel and chop the carrots and add to the stock.
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9
Add the diced onion and chopped celery to the stock also.
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10
Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
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11
Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
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12
Stir often.
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13
Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
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14
Add this to the soup and stir until the mixture is completely dissolved.
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15
Boil for 10 minutes longer and then reduce the heat to a simmer.
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16
Simmer until stew is thickened.
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17
This is a stew or if you prefer a soup then don't add the flour and margarine.
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18
Serving suggestion: serve this stew over toasted bread or biscuits.
