
Ingredients
- 1 1/2 tbsp butter
- 2 shallots
- chopped
- 1/2 leek
- sliced
- 225 g chicken breast
- chopped
- 300 ml chicken stock
- 1/2 tbsp parsley
- chopped
- 1/2 tbsp thyme
- chopped
- 90 ml double cream
Details
servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Melt the butter in a large saucepan over a medium heat. Add the shallots and cook for 3 minutes. Add the leek and cook for a further 5 minutes. Add the chicken, stock and herbs and then bring to the boil.
Step 2
Lower the heat and simmer for 25 minutes (until the chicken is cooked). Remove from the heat and blend until smooth.
Step 3
Reheat the soup for about 5 minutes and then add the cream and cook for 2 more minutes. Ladle into bowls, serve and enjoy!
Like these recipes? Then you'll love
-
Approved byThe Chef Classic French onion soup 3.6/5 (361 Votes)
-
FOOD PORN Duck breast in orange sauce 3.5/5 (252 Votes)
-
Quick Spaghetti Bolognese Recipe... 3.3/5 (211 Votes)
-
Cold Beetroot Soup 5/5 (63 Votes)
-
Mille-feuille of asparagus and... 3.3/5 (213 Votes)
-
Fish with leeks 3.7/5 (171 Votes)
-
Baba Ganoush 3.5/5 (151 Votes)
-
Smoothie Get Your Greens 3.6/5 (115 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe