Cream of chicken with herb and cheese damper

Ingredients

• Cream of chicken soup
• 2 litres (8 cups) water
• 1 litre (4 cups) chicken stock
• 1.8 kilograms whole chicken
• 1 dium carrot (120g), chopped coarsely
• 1 trimmed celery stalk (100g), chopped coarsely
• 1 brown onion (150g), chopped coarsely
• 40 grams butter
• 1/3 cup (50g) plain flour
• 2 tablespoons lemon juice
• 1/2 cup (125ml) cream
• 1/4 cup finely chopped fresh flat-leaf parsley
• Herb and cheese damper
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 1/3 cup self-raising flour
• 1/3 cup coarsely grated cheddar cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons chives
• 2/3 cup milk
• 2 tablespoons coarsely grated parmesan cheese