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Place chicken, 2 stalks of celery and carrot, onion, salt, bay leaves, peppercorns and allspice in the stewpan. Add water to cover. Cover and simmer 2 1/2 hours. Turn off the heat and allow chicken to cool in the broth.
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Defat the broth. Remove the chicken from the bone and cube. Strain the broth.
Melt the butter and the flour stirring until smooth. cook for 3 minutes slowly pour in 5 cups of chicken broth, stirring until it begins to thicken. If there is any broth left over freeze it for another use. Add the chicken cubes remaining celery and red bell pepper, parsley, and salt. Simmer 3 to 5 minutes.
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