Prepare your vegetables, herbs and chicken thighs (Peel and chop!).
In a large saucepan, gently melt your dairy free margarine and fry your chopped potato and carrot for a couple of minutes.
Add 2 tbsp of gluten free flour, coat your vegetables and keep on a low/medium heat for a further minute - keep moving the veg around in the pan.
Add your chicken stock and milk, stir.
Next add your chopped chicken thighs as well as the parsley and chives.
Bring to boil and then turn down to simmer for 20 minutes - the chicken will be cooked and the vegetable nice and soft.
Remove from the heat and blend using a hand blender. It should be smooth and relatively thick.
Season with salt and pepper to taste.