2 Cups Chicken Stock
3 Chicken Marylands (skin removed)
1 Large Brown Onion, chopped
1 Medium leek, chopped
1/3 Cup Plain Flour
1/2 Cup Cream
1/4 Cup Parsley
Place 3 1/2 Cup cold water, stock, chicken, onion and leek in a large saucepan over a medium heat. Bring to the boil, reduce heat and simmer, covered, for 1hr. Transfer chicken to a bowl to cool slightly, remove meat from bones and shred, set aside.
Strain stock into a heatproof jug, discard solids. Melt butter over a medium heat, add flour and cook for 1 min until bubbling. Gradually stir in stock and cream, cover and bring to the boil. Reduce to a medium heat, add chicken and cook for 15mins until soup thickens.
Season with salt and pepper. Sprinkle with parsley and serve hot.