Hearty Chicken Soup

• 3 medium onions, chopped
• 6 stalks celery, chopped
• 1/2 cup butter or margarine
• 1 tablespoon all-purpose flour
• 1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned
• 8 cups water
• 1 1/2 teaspoons whole peppercorns
• 1 1/2 teaspoons salt
• 1 cup whipping cream
• 1/4 cup plus 2 tablespoons all-purpose flour
• Hot cooked rice

1. Saute onions and celery in butter in a large Dutch oven until tender. Sprinkle 1 tablespoon flour over sauteed vegetables; stir well. Cook over low heat 10 minutes, stirring occasionally.
2. Add chicken, water, peppercorns, and salt to Dutch oven; bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender.
3. Remove chicken from broth; bone, and chop chicken. Strain broth, and discard vegetables. Skim off excess fat. Return chicken and broth to Dutch oven. Combine whipping cream and 1/4 cup plus 2 tablespoons flour; stir into broth. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Serve immediately over rice.

onions, stalks celery, butter, flour, water, peppercorns, salt, whipping cream, flour, rice

Taken from www.myrecipes.com/recipe/hearty-chicken-soup (may not work)