1 stewing hen, cut up
1 onion, chopped
3 or 4 carrots, sliced
1 pkg. frozen peas
4 or 5 potatoes, peeled and diced
5 or 6 leeks or ramps
1/4 c. diced celery
2 tbsp. butter

Melt butter in pan, add chicken and brown slightly. Remove chicken and place in large kettle or pressure cooker. Pour a couple cups of water into the frying pan to loosen the drippings, stir and pour over the chicken. Add enough water to cover and cook until chicken comes off the bones easily. Remove the bones. Add the vegetables and cook until they are tender, adding more water if necessary.

Stewing hens tend to be very fat so you might like to let the soup stand a few minutes and skim some of the fat off the top.