Simmer the carcass, onion and bouquet garni in the stock for an hour. Strain the liquid, return to the saucepan.

Neatly dice the cooked chicken meat. Add the chicken meat and milk to the stock.

Blend the flour with the water, then slowly add the mixture to the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Season the soup with lemon juice, nutmeg, salt and pepper.

Stir in the cream, pour the soup into individual soup bowls and garnish with croutons.