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1
Place the stock and 2 quarts water in large saucepan with chicken, carrot, celery and onion; bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours. Remove chicken from pan. Simmer broth, covered, for 30 mins.
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2
Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. Remove and discard chicken skin and bones; shred meat coarsely. Preheat the oven to 400u00b0F.
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3
For herb and cheese quick bread, heat olive oil in a small skillet on medium heat. Cook onion, stirring, until soft. Cool for 5 mins. Place flour in medium bowl; add onion, Cheddar cheese, parsley and chives. Stir in as much milk as needed to mix to a soft, sticky dough. Turn dough onto floured surface; knead until smooth. Divide into 4 pieces; shape into rounds. Place on greased baking tray; sprinkle with Parmesan. Bake for 20 mins, or until lightly browned.
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4
Melt butter in a large saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth and lemon juice; bring to a boil, stirring. Add cream. Reduce heat to low; simmer, uncovered, for 25 mins, stirring occasionally. Add chicken; stir soup on medium heat until heated through.
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5
Serve soup sprinkled with parsley and accompanied with bread.
