Ingredients:

Chicken stock 6 to 8 cups

Butter 2 ounces

White pepper 1/2 tsp

Chicken (shredded) 1/2 cup

Flour 4 tbsp

Milk 1 cup

Salt to taste

 

Method:

Melt butter in a pan and add flour. Add in white pepper and chicken and stir for some time. Pour chicken stock in it and boil for a few minutes. Add milk and let the soup become slightly thick. Remove from heat and add salt. Serve with croutons and chopped spring onions.