Creamy Chicken Soup

To save time, cook the chicken and make the stock for this soup on the weekend or the day before.

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:
In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.

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.