Chicken Bisque Soup (Aimee)

Chicken Bisque Soup

1 whole fryer chicken
4 tablespoons salt
16 cups water
1 whole onion cut in half

boil for about 4 hours

remove from heat and strain off broth

Roux

1 cube butter (melt in saucepan)
1 cup flour

cook, getting very smooth and wait for it to smell kind of nutty

Then wisk roux into broth mixture, get very smooth. Add chicken back in to soup. We like to add 1/2 green pepper and 1/2 red pepper diced very very fine into soup.

Serve with french bread and salad!!