Approximately 8 cups of stock. Make roux mix of 1/2 cup butter, 1 cup flour. Bring stock to boil. Add roux mix - boil 15 minutes or until glazed. Add 1/2 cup chopped pimento, 1 cup finely chopped chicken, 1/2 cup chopped green pepper, 1 teaspoon MSG, 1/2 teaspoon pepper. Refrigerate overnight and skim.