300 gm chicken breast fillets, diced
5 cups chicken stock
1 cup milk
2 celery stalks
2 tablespoons cream
2 tablespoons flour
1 tablespoon finely chopped parsley
Butter
Salt + white pepper
Boil cook the chicken. Strain from the stock and leave both separately aside.
Melt butter in a cooking pan and add the flour stirring until yellowish.
Add stock gradually whilst stirring continuously until mixture is smooth.
Add the milk, chicken and celery.
Bring to the boil, season and simmer over low heat for 5 minutes, covered.
Uncover and stir pressing downwards to scrape any sticking flour in the pan.
Remove from heat and add the cream.
Sprinkle the parsley and stir gently to combine.
Serve with croutons or with salty bread sticks or tasted pita bread
