Enough chicken wings, backs or breasts to make a good stock
2 qt. water
1 c. diced onions
1 c. diced celery
2 bunches watercress
Chopped course & tied in cheesecloth bag
3 tbsp. butter
3 tbsp. flour
1/2 pt. light cream, room temperature

Cook chicken in 2 quarts water until done. Remove and cool. Add onions, celery and bagged watercress to stock and simmer 1/2 hour. Remove chicken meat from bones and cut up. Add to stock after removing bag of watercress. Melt butter in small pan. Blend in flour. Add to soup, stirring well while blending. Add cream and simmer 15 minutes. If a thickened soup is desired use more flour.