With a rich stock, you can omit the meat and still enjoy good chicken flavor.
Melt butter in soup kettle. Add flour and cook over low heat, stirring constantly until blended. Slowly add stock and stir until smooth. Heat almost to a boil. In separate bowl combine cream and egg yolks. Pour ½ cup of hot soup into cream and egg mixture. Blend with whisk and return mixture to kettle. Season with salt and pepper. Add chicken meat and heat but do not boil. Garnish with chopped parsley.