It's Chicken Soup guys! DON'T, I SAY AGAIN, DON'T add any salt until it's finished cooking and you've tasted it. These boxed stocks they sell in the grocery store have a lot of salt in 'em. If you need to add salt, use sea salt and add it 1/8 tsp at a time until you get it where you want!
1Spray the bottom of your stock pot with the PAM and get it screamin' hot
2toss in the thighs and brown them, turn down the heat and let 'em cook completely. When they're done take 'em out and set 'em aside to cool SAVE THE FAT, and leave it in the stockpot, you're gonna need it!
3Crank the heat up on the stock pot again, toss in the veggies. Cook 'em just long enough to sweat out the essential oils
4Turn the heat down again and thrown in the flour, and whisk it in well. Let it cook slowly about 20 minutes stirring it once in a while so it doesn't burn
5While the flour's cooking, skin and debone the thighs and cut 'em into about 1/2 inch cubes and set 'em aside again. Pitch the skin & bones
6Dump in the stock while whisking hard, bring it to a boil
7When it boils, turn it down, throw in the cubed chicken, bouquet garni, & pepper
8Give it a good stir, and let it simmer uncovered for 30 minutes or until the veggies are tender
9TURN OFF THE STOVE!!!! Then add the milk SLOWLY while stirring and VIOLA!
10Fish out the bouquet garni with a slotted spoon & pitch it before you serve it