1 white onion
2 large carrots
2 stalls celery
2 medium leeks
3 fat cloves garlic
Sprigs of Thyme, Bay leaf
Handful fresh chopped parsley
Dash of Worcester sauce
2 tablespoons olive oil
50g unsalted butter
3 tablespoons plain flour
300g shredded/diced cooked chicken
750ml chicken stock
150ml single cream
Salt and pepper.
Finely dice onion, carrot, celery and leeks, fry off gently until reduced and onions, leeks are soft in olive oil, for the last 2 mins add the garlic minced.
Add 50g butter, melt, add the flour and stir through and cook off the flour, add the chicken stock ( hot ) bay leaf and sprigs of thyme, stir well and bring to a simmer, you can add uncooked diced chicken now to cook in the Broth or add already cooked chicken later.
Simmer on low for 20 mins until the chicken is cooked and Broth reduced slightly.
Add cooked chicken now to heat through if using this option.
Turn down to lowest setting
Taste, season and add the Worcester sauce, cream stir and serve as or blend with a handheld immersion blender.
If you want it it chunky and creamy you can add in some diced new potatoes after brininging the Broth to a simmer along with the uncooked chicken or for the last 5 mins add some gnocci, both are equally tasty.