Method:

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Melt the butter in a heavy base saucepan - on a low heat. 
Add the shallots and cook until soft.

Add the flour, stirring through, on low heat, for 1 - 2 minutes.

Add the wine – continue to stir.

Allow the soup to thicken.

Cook for a further 1 - 2 minutes and then remove from the heat.

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Stir in the stock (a little at a time) until a smooth liquid forms.

Return the saucepan to the plate – on low heat.

Slowly bring to the boil, then turn down the heat to low.

Cook for a further 10 minutes.

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Add the (cooked) chicken pieces.

Allow the soup to cook for a further 4 - 5 minutes.

Add salt and pepper to taste.

Add the cream and stir through. (Do not allow the soup to boil.) 

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Serve hot with garlic bread or cheese and herb toast.

Garnish with freshly cut spring onions.