Cream of Chicken

1 onion finely sliced

2 stalks celery finely chopped

1 parsnip finely chopped

1 Ltr chicken stock

1 Ltr water

2 teaspoons chicken stock powder

½ cup cream

½ cup chopped parsley

salt & pepper to taste

500gm finely chopped cooked chicken

1/3 cup plain flour

90gm butter

1 tablespoon oil

Melt butter and oil over medium heat. Add onion, celery and parsnip. Saute gently until onion is tender. Add flour, stir until combined, add chicken stock, chicken stock powder and water. Stir until sauce boils and thickens. Reduce heat and simmer gently for 20 – 30 minutes. Add chicken pieces, parsley, salt, pepper and cream. Heat through gently and serve.