Recipe By : www.BensonsGourmetSeasonings.com
Servings : 8 Categories: Soups/Stews/Poultry

1 Whole Chicken, 3 pounds
1 Tablespoon #110 Supreme Salt-Free seasoning
10-1/2 cups Water, divided
2 medium Onions, peeled & chopped
2 medium Potatoes, peeled & cubed
2 medium Carrots, peeled & cubed
1 stalk Celery, trimmed & diced
1/2 cup Peas, fresh or frozen
1/3 cup Flour
1 Tablespoon #103 Table Tasty Salt-Free Seasoning, or to taste
Fresh ground Black Pepper, to taste

Sprinkle #110 Supreme Salt-Free seasoning all over chicken. In Dutch oven, or large pot brown chicken on all sides over medium-heat. Add 10 cups water to cover chicken; bring to boil. Cover; let simmer 1 hour or until tender. Remove chicken from broth; cool. Bone & skin chicken; chop meat. Bring broth to a boil; stir in vegetables (except peas) & meat; simmer uncovered 30 minutes or until vegetables are tender. Into a large cup, stir flour, Tablespoon #103 Table Tasty Salt-Free Seasoning, 1/2 cup water until smooth; add 1/2 cup hot broth; stir until smooth. Add to stew, stirring quickly until thickened. Add peas and pepper. Stir. Cook about 5 more minutes. Serve hot.

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