Stock
1 chicken, about 3 1/2 pounds
8 cups chicken broth
few sprigs rosemary, or about 1 teaspoon dried
few sprigs thyme, or about 1 teaspoon dried
1 clove garlic, sliced
1 carrot, cut in chunks
2 ribs celery, cut in chunks, with leaves
1 small onion, coarsely chopped
1/4 teaspoon coarsely ground pepper
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Soup
1/4 cup butter
2 shallots, minced
1 carrot, diced
2 ribs celery, diced
6 green onions, with green, thinly sliced
6 tablespoons flour
6 cups reserved chicken broth
1 cup frozen peas
2 to 3 cups diced chicken breast
1 cup heavy cream
salt and pepper, to taste

In a large stockpot mix chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.
When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.

In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed

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