Chicken and Sauerkraut Cream Soup

DIRECTIONS

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• 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.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• 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.).
• Season to taste with salt and white pepper.