|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Onion||1 Medium, quartered|
|Poultry seasoning||1⁄2 Teaspoon|
|Stewing chicken||5 Pound, cut up|
|Potatoes||4 Medium, quartered|
|Carrots||6 Small, cut in 2 inch pieces|
|Flour||1⁄4 Cup (4 tbs)|
In large heavy pan, combine soup, 1/4 cup water, celery, onion, and seasonings; add chicken.
Cover; cook over low heat 1 hour 30 minutes.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.