1 sm. chicken (2-3 lb.)
6 c. water
1 c. finely chopped celery
1 c. onion, chopped
1/2 c. carrots, chopped
4 chicken bouillon cubes
1 1/2 c. whipping cream
1/2 c. unsalted butter
1/2 c. flour
1 c. fresh sauerkraut, rinsed, drained and squeezed dry
Salt and white pepper

Combine chicken and water in Dutch oven and bring to a boil over medium/high heat. Reduce heat and simmer about 45 minutes. Remove chicken until cool enough to handle. Set aside 1 cup cooking liquid. Add veggies and bouillon to pot. Simmer about 12 minutes until tender. Reduce heat to low. Stir in cream and simmer.

Meanwhile melt butter in small saucepan over low heat. Add flour and whisk 3 minutes. Blend in reserved 1 cup liquid. Increase heat to medium and cook until thickened. Whisk into veggies and keep warm. Bone chicken. Cut in bite size pieces and add to soup. Stir in sauerkraut. Season and serve.