Cream Of Chicken Soup - cooking recipe

Ingredients

4 cups chicken stock
1 (3 3/4 lb) whole chicken
1 None carrot, chopped
1 stalk celery, chopped
1 None onion, roughly chopped
3 tbsp butter
1/3 cup all-purpose flour
2 tbsp lemon juice
1/2 cup heavy cream
2 tbsp finely chopped fresh flat-leaf parsley leaves

Preparation

Place stock and 8 cups water in a large saucepan. Add chicken, carrot, celery and onion. Bring to a boil then reduce heat and simmer, covered, for 1 hour 30 mins. Remove chicken from pan.
Continue to simmer broth, covered, for 30 mins then strain through a muslin-lined strainer or colander into a large heatproof bowl.
Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually stir in strained broth and lemon juice. Stir until mixture boils and thickens slightly. Add cream. Reduce heat and simmer, uncovered, for 25 mins, stirring occasionally.
Meanwhile, remove and discard skin and bones from chicken. Shred meat roughly. Add chicken to soup and stir over medium heat until hot. Serve sprinkled with parsley.