5 - This goes fast, as the chicken is fully cooked!
Place the cooked pieces of chicken, one at a time, on the cutting board. Pull as much of the meat off the bones, as you can, and discard the bones.
Carefully remove the skin, and trim off any gristle and excess fat, and discard that also. If desired, you can cut up a little of the chicken fat to put back into the pot for flavor, but it is not necessary. That is, unless you are cooking for my husband!
Chop the chicken meat up into bite-sized pieces, and put aside into another bowl. Continue removing bones, and cutting up the meat, until you have done all of the pieces. This is usually only a 5 to 10 minute operation.
Take your roasting pan out carefully again, place it on top of the stove, and put all of the chopped up chicken meat back into the soup. Mix the 2 Tablespoons of flour with about 1/4 cup of cold water - emphasis on cold, until it is smooth and creamy. Dump that into your soup, and stir the soup thoroughly.
Put the lid back on, shut the oven door, and do something else for 30 minutes or so. We have left the chicken soup in the oven for a lot longer than that - about another hour, with the same delicious results.
Take the roasting pan out when you're ready to eat, dish it up, garnish it with fresh or dried parsley, or other herbs, if you like - and that's all there is to it! This soup is thick, hearty, filling, and easy to make, and has become a favorite with all who have enjoyed it. Try it, next time you have better things to do, than standing over a hot stove, minding the chicken soup!