1Boil chicken breast in water for about 45 minutes. Cook till chicken is tender. Remove chicken from broth and let cool. When cool, remove skins and bones if not boneless meat. Shred chicken. Set aside.
2To the water add the following and simmer for 5 minutes or until margarine is melted: margarine, salt, poultry seasoning, parsley flakes, pepper and bouillon granules.
3In a separate bowl, whisk flour and milk till smooth with no lumps. Slowly add to broth, whisking for a minute to assure no lumps form. Stir and cook for 5 minutes at a slow boil. Mixture will thicken as it cooks. Add shredded chicken. Keep on low till ready to serve.