Chicken and Sauerkraut Cream Soup

This was found years ago in Bon Appetite when a reader requested the recipe for this soup made at Billie's Boathouse in Saugatuck, Michigan. It was called Potage a la Russe. I made it and it became my DH's favorite. I found the ingredient list intriguing and was pleasantly surprised with the result.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1  chicken, about 2 1/2 pounds
• 6 -8  cups water
• 1  bay leaf
• 1  cup celery, finely chopped
• 1  cup onion, finely chopped
• 1  cup carrot, finely chopped
• 4  chicken bouillon cubes
• 1 1⁄2 cups  whipping cream (or half and half)
• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1 (14 ounce) can sauerkraut, chopped, rinsed and drained
•  salt
•  white pepper

Directions

1. Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
2. Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
3. Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
4. Set aside 1 cup of chicken broth from the pot.
5. Add celery, onion, carrot and bouillon cubes to broth in the pot.
6. Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
7. Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
8. Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
9. Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
10. Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
11. Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
12. Season to taste with salt and white pepper.