Creamy Chicken Soup

• 2 ounces butter
• 2 onions, chopped
• 2 potatoes, chopped
• 1 carrot, diced
• 1 stick celery, diced
• 3 cups chicken stock
• 14 cup all-purpose flour
• 23 cup milk
• 6 ounces cooked chicken
• 1 14 cups light cream
• salt & freshly ground black pepper
• fresh parsley leaves, to garnish

1. Melt the butter in a large pan and cook the onions, potatoes, carrot and celery gently for 5 minutes.
2. Do not allow the vegetables to brown.
3. Add the stock and simmer gently for 30 minutes.
4. Season with salt and pepper to taste.
5. Puree the soup in a food processor or blender until smooth and then return to the pan.
6. Blend the flour with the milk and stir into the soup.
7. Cook over a low heat, stirring until the soup thickens.
8. Meanwhile, chop the chicken finely.
9. Add to the soup and heat through for 5 minutes.
10. Add 1/3 cup of the cream and simmer for 5 more minutes.
11. Sevre in individual bowls with a swirl of the remaining cream and garnished with fresh ground black pepper and the parsley leaves.

butter, onions, potatoes, carrot, celery, chicken stock, flour, milk, chicken, light cream, salt, parsley

Taken from www.food.com/recipe/creamy-chicken-soup-403968 (may not work)