Ingredients

The following ingredients have 4 Servings
  • 1 4 pound chicken
  • 3 stalks celery (diced)
  • 1 medium onion (diced)
  • 3 carrots (peeled and diced)
  • 4 cups chicken broth (homemade or low sodium store bought)
  • 2 cups water
  • 2 teaspoons olive oil
  • 8 ounces mushrooms (quartered)
  • 1 cup peas (frozen)
  • 1 cup self rising flour (or 1 cup all purpose flour +2 teaspoons baking powder)
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped chives
  • 1/2 cup half and half
  • 1/4 cup milk

Instruction

  • Rinse the chicken and place in a large dutch oven or heavy bottomed pot. Add the celery, onion and carrots. Cover with chicken broth and water, cover and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through. Remove the chicken from the pot and let cool for 10-15 minutes.
  • Meanwhile in a small skillet, heat the olive oil over medium high heat and add the mushrooms. Cook until browned and tender and set aside.
  • With clean hands, pick the meat off of the chicken, discarding the skin and bones. Transfer the chicken back to the pot and stir in the mushrooms. Place the pot back on the stove and hold it covered at a low simmer.