Instructions: Place the chicken, bouillon cube and water in a large saucepan. Bring just to a boil, reduce heat and simmer, partially covered, for 25 to 30 minutes, or until chicken is cooked through. Remove chicken, cool slightly, ( reserving broth) remove and discard skin and bones. Shred chicken, set aside. Heat 1 Tblsp butter or margarine and saute mushrooms for about 5 minutes, or until tender.

Remove with slotted spoon and set aside. Add the celery and carrots to reserved chicken broth. Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.

Melt remaining butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes. Add 3 cups of broth, whisking constantly. Add the tarragon, thyme, nutmeg, salt and pepper; cook until thickened, about 5 minutes. Add reserved chicken, vegetables and mushrooms to the saucepan. Cook for 5 minutes to heat through. Just before serving stir in parsley. Serve over hot rice or noodles.

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