Boil chicken in water until it gets cooked well; extract stock and keep aside.
Take another vessel, heat on medium flame; add butter, refined flour and fry for two minutes.
Add milk, whisk continously so that lumps are not formed and now slowly add stock and cooked minced chicken (which was used for preparing stock).
Mix well for 2-3 min and then add salt and pepper according to your taste.
Take a soup bowl, pour out the soup, garnish with cream and serve hot
Tip: Always add salt in the end so that the initial flavour comes out well. Then you can add salt and pepper according to taste. Also, while boiling chicken, add one diced onion and a few sticks of cinnamon for a sharp spicy chicken stock.