1. Melt butter in large pan and add the flour. Stir over low heat for 2 mins, or until lightly golden. Add stock gradually to pan, stirring between each addition until mixture is smooth. Stir constantly over medium heat until
the mixture boils and thickens.
2. Add the milk, chicken, cream and celery. Simmer over low heat for 5 mins, until chicken is tender. Add salt to taste.
3. Serve soup sprinkled with chopped fresh parsley.