Add in the flour and cook for 2 minutes, stirring all the time.
Gradually stir in the stock with salt and pepper.
Bring to a boil and simmer for 15 minutes, keep stirring until thickened.
Lastly add the cream and stir until heated through.
Notes
To make chicken stock, simply add a couple of chicken wings or a carcass of a chicken and an onion to 13/4 pints/ 1 litre of water and boil for 1 hour.
Recipe by at https://laurasglutenfreekitchen.com/2018/10/easy-gluten-free-chicken-soup/