- In a large saucepan, sauté the onion and garlic in the butter, then add the chicken breast pieces and lightly cook through – about 5 minutes.
- Add the stock, carrots, potatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, or until vegetables are tender. Add the parsley, salt and pepper and heat through.
- Combine the flour and milk until smooth, then add to the vegetable mixture. Bring back to the boil, cook and stir for 2 minutes or until thickened.
- Reduce the heat and add the Clavelshay or Simonsberg Cream Cheese, cook and stir, until melted and blended in, then serve.