Cream of Chicken Soup | Four Square

Ingredients

• 1.5 kg Ingham whole chicken
• 1 tbsp olive oil
• 40g butter
• 1 brown onion, finely chopped
• 2 carrots, peeled, diced
• 3 sticks celery, trimmed, diced
• 1/3 cup plain flour
• 300ml light thickened cream
• 1/3 cup Continental parsley leaves, roughly chopped – optional
• Crusty bread, to serve