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Ingredients
Method
- 1 tbsp oil
- 2 chopped onions
- 3 celery stalks, chopped
- 2 chopped leeks
- Handful of parsley, chopped
- 2 crushed garlic cloves
- 275ml white wine
- 2 bay leaves
- 1 litre chicken stock
- 600g cooked chicken
- 200ml heavy cream
- Crusty bread, to serve
- Heat the oil in a large saucepan and soften the onions, leeks, parsley stalks and celery for 8 mins. Stir in the garlic and cook for 2 mins more. Pour in the wine, simmer for 5 mins, then add the bay leaves, stock, 500ml water and 350g of shredded chicken. Simmer for 30 mins, then remove the bay leaves and chop the remaining chicken.
- Blitz the soup in a blender until smooth. Tip back into the pan, and stir in the remaining chicken and the cream. Season well, then serve scattered with parsley and with a big hunk of crusty bread - perfect!
1 hr
4 serving
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