Ingredients:
- Stock
- 1 chicken, about 3 1/2 pounds
- 8 cups chicken broth
- few sprigs rosemary, or about 1 teaspoon dried
- few sprigs thyme, or about 1 teaspoon dried
- 1 clove garlic, sliced
- 1 carrot, cut in chunks
- 2 ribs celery, cut in chunks, with leaves
- 1 small onion, coarsely chopped
- 1/4 teaspoon coarsely ground pepper
- -
- Soup
- 1/4 cup butter
- 2 shallots, minced
- 1 carrot, diced
- 2 ribs celery, diced
- 6 green onions, with green, thinly sliced
- 6 tablespoons flour
- 6 cups reserved chicken broth
- 1 cup frozen peas
- 2 to 3 cups diced chicken breast
- 1 cup heavy cream
- salt and pepper, to taste
Preparation:
When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.
In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed. Serves 8.
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