Pantry Chicken Bisque Soup - cooking recipe

Ingredients

1 stewing hen
4 qt. water
3 tsp. salt
4 celery stalks, sliced
2 onions, chopped
1/2 c. blanched green pepper
1/2 tsp. pepper
4 carrots, chopped or sliced

Preparation

Boil together above ingredients.
Drain off stock.
Debone chicken and chop meat, set aside.
Put veggies through a sieve or blender and set aside.
In separate pan, melt 1 cup butter and add 1 cup flour to it (a roux).
Stir until it has a shiny look, then it's ready.
Put liquid back on stove on low heat.
Add thickened roux and stir and simmer 15 minutes until soup become shiny.
Add veggies and chicken.