One large roasting chicken
chicken bouillion base
few stalks celery sliced
one lb carrots sliced
one large stalk leeks chopped
one bag frozen thawed peas
fresh chopped fine parsley
small bunch finely chopped fresh dill
one large can butter flavor biscuit tube dough
flour/water to thicken
Place chicken in large stockpot covering with water simmer few hours till chicken is tender
and nice broth attained. Drain of water with chicken in large colander draining to another
pot. Return strained broth to stockpot. Cool chicken. In stockpot add veggies and simmer
till slight crisp tender. Add chicken bouillion flavoring to taste. Thicken with flour and water...approx cup flour and cold water mixed, add to simmering broth. Pull apart small pieces of dough and add to simmering broth in pot.
Add parsely and fresh dill. Add cooled deboned chicken. Serve. Freezes well.
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