Instructions

• Place the chicken pieces, chopped celery, chopped carrots, and 3 tablespoons salt in a large pot. Add water to cover the chicken (about 3 quarts). Bring to a gentle simmer over low heat and cook, uncovered, 1 to 1 1/2 hours, or until the chicken is cooked through and tender. Skim off any foam or fat that rises to the surface while it cooks.
• Use tongs to transfer the chicken pieces to a bowl. Use a slotted spoon to remove and reserve the cooked celery and carrots; leave the remaining stock in the pot. Let the chicken cool until it is easy to handle.
• When cool enough, shred the chicken meat with forks, discarding the skin and bones. Set the shredded chicken aside.
• Measure out 8 cups of the reserved chicken stock. If you have more, set the extra aside for another use; if you have less than 8 cups, use all you have (you may add a small amount of water if needed to reach 8 cups).
• In a 3-quart saucepan over low heat, melt the 2 tablespoons butter. Add the 1 cup chopped onion and sauté until the onion is translucent, about 4–6 minutes. Add the 1/4 cup all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to form a roux.
• Bring the measured 8 cups of reserved chicken stock to a slow boil, then gradually whisk or stir it into the roux in the saucepan until smooth.
• Increase heat slightly and simmer the soup for about 15 minutes, stirring occasionally, until it has thickened and takes on a glaze.
• Stir in the shredded chicken, the reserved cooked celery and carrots, 1/2 cup chopped pimientos, 1/2 cup chopped green pepper, 1/2 teaspoon freshly ground pepper, and 1 cup heavy cream. Simmer gently for 10 to 15 minutes, stirring occasionally, until heated through.
• Taste and adjust seasoning if necessary. Serve the bisque hot.