Chicken Soup For All That Ails You

• 1 small chicken, around 3 lbs
• 9 cups water
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped yellow onion
• 3/4 cup finely chopped carrot
• 6 chicken bouillion cubes
• 1 1/2 cups heavy cream
• 3/4 cup half and half
• 1/3 cup unsalted butter
• 1/3 cup flour
• 1 1/2 cups sauerkraut, well rinsed and finely chopped
• salt, to taste
• white pepper, to taste

1. Combine chicken and water in a large pot and bring to a boil over medium-high heat. Reduce heat and simmer until chicken is cooked (about 45 minutes to 1 hour). Remove chicken and set aside until cool enough to handle.
2. Set aside 1 1/2 cups of the broth created by cooking the chicken in the water. Add the celery, onion, carrots, and bouillion cubes to the remaining broth and simmer until the vegetables are tender (about 12 minutes).
3. Reduce heat to low. Stir in creams.
4. Separately, make a roux with the butter and flour by first melting the butter over a medium-low heat. Whisk the four into the butter until it forms a smooth paste. Cook for 3-4 minutes and gradually whisk in the reserved broth. Add this thickened broth to the soup.
5. Remove the skin from the chicken and shred the chicken using your fingers. Put it all into the soup. Bring soup back to a simmer.
6. Add the minced, rinsed sauerkraut to the soup, season to taste with salt and white pepper and serve. Note: Once the sauerkraut is added, be sure not to bring the soup all the way to a boil as it may curdle.

chicken, water, celery, yellow onion, carrot, chicken, heavy cream, unsalted butter, flour, sauerkraut, salt, white pepper

Taken from food52.com/recipes/4186-chicken-soup-for-all-that-ails-you (may not work)