Cream of chicken with herb and cheese damper

1.Place the water and stock in large saucepan with chicken, carrot, celery and onion; bring to a boil. Reduce heat; simmer, covered, 1½ hours. Remove chicken from pan; simmer broth, covered, 30 minutes.

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 oven to 200°C/180°C fan-forced.

3.Make herb and cheese damper. Heat olive oil in small saucepan; cook onion, stirring, until soft. Cool 5 minutes. Place flour in medium bowl; add onion, cheddar cheese and parsley and chives. Stir in as much of 2⁄3 cup milk required to mix to a soft, sticky dough. Turn dough onto floured surface; knead until smooth. Divide dough into four pieces, shape into rounds. Place on oiled oven tray; sprinkle with parmesan cheese. Bake about 20 minutes or until browned lightly.

4.Melt butter in large saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth and juice; bring to a boil, stirring. Add cream, reduce heat; simmer, uncovered, about 25 minutes, stirring occasionally. Add chicken; stir soup over medium heat until hot.

5.Serve bowls of soup sprinkled with parsley, accompanied with damper.