400g Chicken
1 Onion
1 Garlic Clove (take out if not wanted)
2 Carrots (thinly sliced)
1 Celery Stick (thinly sliced)
1 Leek (thinly sliced)
500ml Chicken Stock
500ml Water
125ml Single Cream
Salt and Pepper to Season
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender/Food Processor
1 Slotted Spoon
The Good Bit
- Place the chicken, onion, garlic and other vegetables in the pan with the water and season, skim off anything that looks undesirable floating on top, then bring to a slow simmer, cover and heat for 30 minutes.
- Add the stock and bring back to the boil, re-cover and simmer for another 30mins, adjust the seasoning if needed. Using the slotted spoon, take out the chicken and blend until smooth.
- Return the chicken back to the pan, add in the cream and and heat through, but now the cream is in do not let it boil (if it is a little thick at this stage add a little more water), give a good stir and serve.
