Cream of Chicken and Artichoke Soup

1 whole young fryer chicken
3 1/2 quarts cold water
1 cup butter
1 cup diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/4 cup minced garlic
8 artichoke bottoms, sliced and uncooked (from a can)
1 cup flour
3 quarts reserved chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
1 tablespoon thyme
1 tablespoon basil
Salt and white pepper to taste
Louisiana hot sauce to taste

- Place fryer and water in a 2-gallon stockpot. If desired, add one quartered onion, 1 split head of garlic and 1 stalk of celery. Bring to a rolling boil and cook until chicken is tender and falling off bones.

Remove chicken and strain stock through a fine chinois or cheesecloth. Reserve 3 quarts of stock. Discard any vegetables used. Bone chicken and set aside.

- In same pot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichokes. Saute 5 to 10 minutes or until vegetables are wilted and artichokes are tender. Whisk in flour, stirring constantly until white paste is made. Slowly add reserved chicken stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer, and cook 30 minutes.

- Stir in chicken and cream. Return to simmer, then add green onions, parsley, thyme and basil. Season with salt, white pepper and hot sauce to taste.

Makes 10 to 12 servings.