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CHICKEN ROUX SOUP 
1 chicken, cut up
1/2 c. chopped celery
1/2 c. chopped green onion

ROUX:

3 tbsp. flour
1 stick butter
Salt and pepper to taste

Cover chicken, celery, and green onion with water in pressure pot cooked on 10 pound pressure for 10 minutes after it starts "jiggling". Let cool down. Remove chicken and debone. Brown flour in butter to make roux. Add to broth in pressure pot. Add deboned chicken. Serve hot over rice. Very good in winter and easy to make.
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