This is not a traditional French fricasse but cheaper and more practical. I loved this dish as a child and still consider it one of the most comforting meals in the world. The smell of the homemade stock will not only make you feel accomplished as a cook but is welcoming and cozy, too. Choose a chicken you'd roast, juicy and fat. Typical soup veggies are carrots, celery and leeks, I however buy lots of carrots, celery, celeriac (so aromatic and peppery), leeks, parsnips and parsley, chop them up, store them in the freezer and take handfulls out whenever I want to make a sauce or soup. Instead of the peas you could add mushrooms or asparagus which I would prepare seperately and just add at the end. This is perfect for a cold winter's day when you have a bit of time on your hands. It freezes well too, so it pays to make a large batch.
Recipe posted by HannaBerlin