Bully'S East Cream Of Chicken Soup(Serves About 10)

• 1 (3 to 4 lb.) chicken
• 12 c. water
• 2 Tbsp. chicken base
• 1/2 c. plus 2 Tbsp. butter or margarine
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 large carrot, diced
• 1 tsp. minced garlic
• 1/2 c. plus 2 Tbsp. flour
• 1 1/4 c. heavy cream
• 1 Tbsp. white wine
• 1 tsp. ground white pepper
• 1 tsp. Worcestershire sauce
• 2 1/2 c. frozen peas, thawed
• salt to taste

1. Bring to boil the chicken in the water and chicken base. Simmer until cooked.
2. Remove chicken; reserve the stock.
3. Discard skin and bones and set aside the chicken meat, sliced into bite-size pieces.

chicken, water, chicken base, butter, stalks celery, yellow onion, green bell pepper, red bell pepper, carrot, garlic, flour, heavy cream, white wine, ground white pepper, worcestershire sauce, frozen peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252455 (may not work)