A rich and flavoursome creamy chicken soup makes a fabulous lunch served with crispy bread. It is essential to use a really strong, homemade chicken stock for this recipe to give the soup a full flavour.
Melt the butter in a large pan and cook the onions, potatoes, carrot and celery gently for 5 minutes. Do not allow the vegetables to brown.
Add the stock and simmer gently for 30 minutes. Season with salt and pepper to taste. Purée the soup in a food processor or blender until smooth and then return to the pan. Blend the flour with the milk and stir into the soup. Cook over a low heat, stirring, until the soup thickens.
Meanwhile, chop the chicken finely. Add to the soup and heat through for 5 minutes. Add 4 to 5 tablespoons of the cream and simmer for 5 minutes more.
Serve in individual bowls topped with a swirl of the remaining cream and garnish with ground black pepper and parsley leaves.