Recipe(tried): Chicken Bisque Soup (like The Gables)

Dear Fran,
We live 18 miles from the Gables Restaurant in Corvallis, Oregon, and have eaten there many times. This recipe comes via my Mother, and we all agree it is a dead ringer for The Gables rendition of Chicken Bisque Soup, (although Mom seems to remember that it came from The Pantry Restaurant up in Portland, Oregon).
Hope you like it.
Dena in Oregon

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CHICKEN BISQUE SOUP
Serves 8 to 10

2 pound stewing hen (fryer)
Enough water to cover (16 cups)
3 Tablespoons salt
4 celery stocks
4 carrots
2 onions
1/2 pound butter
1 cup flour
1/2 cup chopped pimentos
1/2 cup blanched chopped green pepper
1 tsp monosodium glutamate (this is an old recipe)
1/2 tsp white pepper
Yellow food coloring

Boil chicken, water, salt, celery, carrots and onions until chicken is tender and can be pulled off the bone.
Strain off 8 cups chicken stock.

Make a butter roux by melting 1/2 pound butter then slowly adding 1 cup of flour and whisking for a short time to cook off the flour taste. Carefull, don't burn or scorch.

Bring chicken stock to a very low boil, then slowly whisk in butter roux. Simmer 15 minutes or less until soup takes on a glaze. Add pimentos, 1/2 cup chopped chicken, (or more if you'd like, it will make it thicker) green peppers and MSG, and pepper. Stir constantly. Add a few drops of yellow food coloring and taste for seasoning.

If you do make it let me know what you think.
Sincerely,
Dena in Oregon