Chicken And Sauerkraut Cream Soup - cooking recipe

Ingredients

1 chicken, about 2 1/2 pounds
6 -8 cups water
1 bay leaf
1 cup celery, finely chopped
1 cup onion, finely chopped
1 cup carrot, finely chopped
4 chicken bouillon cubes
1 1/2 cups whipping cream (or half and half)
1/4 cup butter
1/4 cup all-purpose flour
1 (14 ounce) can sauerkraut, chopped, rinsed and drained
salt
white pepper

Preparation

Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
Set aside 1 cup of chicken broth from the pot.
Add celery, onion, carrot and bouillon cubes to broth in the pot.
Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
Season to taste with salt and white pepper.