Creamy Chicken Soup

• sunflower oil↗1 tbsp tbsp

  or vegetable oil

• onion↗2 2

  coarsely chopped

• celery stalks↗3 3

  coarsely chopped

• leek↗2 2

  coarsely chopped

• parsley↗small handful small handful

  leaves and stems separated, chopped

• garlic cloves↗2 2

  crushed or chopped

• white wine↗275ml ml
• bay leaves↗2 2
• chicken stock↗1 litre litre
• leftover cooked chicken550g g
• double cream↗200ml ml
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a large, lidded pot over low‑medium heat and sauté the onion, celery, leek and parsley stems for 6‑8 minutes until softened. Add the minced garlic cloves and cook for 2 minutes until they soften.

2. 2

   Pour in the white wine, increase the heat to medium and simmer for 4‑6 minutes to reduce slightly. Add the bay leaves, then pour in the chicken stock and 500 ml water, and add 350 g of chicken. Simmer for 30 minutes (you may need to lower the heat a bit) until the vegetables are tender. Let cool for 10 minutes, then remove the bay leaves. Roughly chop the leftover chicken.

3. 3

   Blend the soup in a blender (you may need to do it in batches) or use an immersion blender until smooth. Return it to the pot together with the leftover chicken and double cream. Season to taste, then heat the soup over medium‑low heat until the chicken is warmed through. Sprinkle with chopped parsley and serve with crusty bread, if desired.