- 3 chicken breasts, cut into small chunks
- 3 carrots, peeled and chopped into chunks
- 3 medium sized potatoes, peeled and chopped into small chunks
- 2 sticks of celery, sliced
- Good pinch of salt and pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 5 cups chicken stock (water plus 3 stock cubes is fine)
- 5 tbsp butter
- 1 large onion, peeled and finely chopped
- 6 tbsp plain flour
- 25 cups milk
- Juice of 1 lemon
- 2 tbsp. chopped parsley
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock – not the chicken/veggies). Whisk the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it’s heating.
- Once the sauce is almost at boiling (don’t let it boil) add in the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Season with salt and pepper and add in the parsley, then serve.