Cream of Chicken Soup

1.25kg chicken boneless thighs
2 litres (8 cups) chicken stock
2 large onions
4 sticks celery
90g butter
1 medium potato
1/3 cup plain flour
Salt and pepper to taste
2 chicken stock cubes
½ cup cream

Melt butter, add peeled and finely-chopped onion, finely-chopped celery and peeled and finely-chopped potato, cook gently until onion is tender. Add flour, stir until combined, cook 1 minute, remove pan from heat. Add chicken stock to pan all at once, stir until combined. Return pan to heat, stir until soup boils and thickens, reduce heat, simmer gently for 2 minutes. Season with salt and pepper, add crumbled stock cubes. Cover pan, simmer gently 10 minutes.

Brown chicken in a separate pan. Cut meat into very small pieces. Just before serving, add chicken and cream to pan, heat through gently. Serve.