Chicken Bisque Soup - cooking recipe

Ingredients

1 large stewing chicken
4 celery ribs
4 carrots
2 onions, cut in half
1/2 lb butter
1 cup flour
1/2 cup pimiento, chopped
1/2 cup bell pepper, chopped
1/2 teaspoon black pepper

Preparation

Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
Strain off 8 cups chicken stock.
Cut up chicken and set aside.
Make butter roux by melting butter and adding flour.
Cook slowly.
Bring chicken stock to a low boil.
Slowly add roux.
Simmer 15 minutes, or until soup takes on a glaze.
Add pimentos, chopped chicken, peppers, and pepper.
Whisk constantly.