Preparation / Directions:
Bring stock to a boil, add chicken, and cook til done. Take chicken out of stock, and refrigerate stock then skim off fat.
When chicken has cooled, remove skin and bone if necessary, and chop into bite sized chunks.
After skimming fat off stock, reheat to simmer, and add ingredients from Part Two.
Sauté vegetables in Part Three about 3 minutes each. Add sautéed vegetables and chicken to stock, plus the ingredients from Part Four.
Bring to a boil, stirring frequently. If desired, mix in Roux to thicken.