Heat a heavy bottomed saucepan or sauce pot.

Put the butter and let the butter melt.

Add the flour and stir to make a blond roux. Cook the roux for a few minutes. Gradually add the stock.

Whisk to prevent lumps. Then add the chicken let it cook.

Once the chicken is cooked then make a smooth paste, make pouring consistency and strain.

Pour the soup into a soup bowl and garnish with diced chicken and cream.