- Serves: 3-4
- Cook Time: 1.5 hours 30 minutes
- Prep Time: 35 minutes
- Effort: easy
- 2 tbsp vegetable oil
- 1 boneless chicken breast
- 1 carrot, finely chopped
- 1 leek, thinly sliced
- 1 shallot, finely chopped
- 2 stick celery
- 600 ml chicken stock
- black pepper
- thick cream, to garnish
For the stock:
- 1 chicken, weighing about 1.3kg
- 3 stick celery
- 2 leeks, trimmed and halved
- 2 onions
- 2 carrots, halved
- 4 cloves garlic, lightly crushed
- 3-4 sprig thyme
1. First make the chicken stock. Chop the chicken into about eight pieces.
2. Using a flexible knife, cut away the flesh from one of the breasts and reserve.
3. Put the chicken pieces in a stockpot or large saucepan. Add enough water to cover. Bring to the boil, skimming off any scum that rises to the surface.
4. Add the celery, leeks onions, carrots, garlic and thyme, making sure there is enough water to cover. Bring to the boil, then lower the heat and simmer very gently for at least 1 hour.
5. Pour through a muslin-lined sieve. Set the liquid aside.
6. To make the soup itself, heat 1 tablespoon of the oil in a small frying pan over medium-high heat. Add the reserved chicken breast and brown on both sides. Remove from the pan and slice.
7. Heat the remaining oil in a saucepan over medium-low heat. Add the vegetables, cover with a lid and cook for about 5 minutes until softened.
8. Pour in the chicken stock and bring to the boil.
9. Add the sliced chicken and season to taste. Simmer for a few minutes until the chicken is cooked through.
10. Ladle the soup into bowls and serve with a dollop of thick cream.
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