Ingredients
* 1 chicken, about 3 1/2 pounds
* few sprigs rosemary, or about 1 tsp dried
* few sprigs thyme, or about 1 tsp dried
* 1 carrot, cut in chunks
* 2 ribs celery, cut in chunks, with leaves
* 1 small onion, coarsely chopped
* 1/4 tsp coarsely ground pepper
* 6 green onions, with green, thinly sliced
* 6 cups reserved chicken broth
* 2 to 3 cups diced chicken breast
* salt and pepper, to taste
Directions
1.
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.
2.
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.
3.
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.
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