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1
Place cleaned chicken in a 6 quart soup pot and cover with water.
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2
Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
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3
Skim fat off the top and add more water if necessary to keep chicken covered.
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4
Remove chicken to a bowl and set aside to cool.
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5
Strain all of the fat out of the chicken broth.
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6
Mix the chicken base and water into the broth.
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7
Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
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8
While the veggies cook remove all the meat from the chicken and add it to the pot.
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9
Melt butter in the microwave for 40 seconds in a glass measuring cup.
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10
Add the flour to the butter and stir until smooth and creamy.
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11
Pour into the boiling soup and stir to mix.
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12
Reduce heat to low and simmer for 15 minutes to thicken and then serve.
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13
TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!
