• 1 tbsp sunflower oil or vegetable oil
  • 2 onions, roughly chopped
  • 3 celery sticks, roughly chopped
  • 2 leeks, roughly chopped
  • small handful parsley, leaves and stems separated and chopped
  • 2 garlic cloves, crushed or chopped
  • 275ml white wine
  • 2 bay leaves
  • 1 litre chicken stock
  • 550g leftover cooked chicken
  • 200ml double cream
  • crusty bread, to serve


  • STEP 1

    Heat the oil in a large lidded saucepan over a low-medium heat and fry the onions, celery, leeks and parsley stalks for 6-8 mins until softened. Stir in the garlic cloves and cook for 2 mins to soften.

  • STEP 2

    Pour in the white wine, increase the heat to medium and simmer for 4-6 mins to reduce a little. Add the bay leaves, then pour in the chicken stock and 500ml water, and add 350g of the chicken. Simmer for 30 mins (you may need to reduce the temperature a little) until the veg is tender. Leave to cool for 10 mins, then remove the bay leaves. Roughly chop the remaining chicken.

  • STEP 3

    Blitz the soup in a blender (you may need to do this in batches), or use a hand blender, until smooth. Tip back into the pan along with the remaining chicken and double cream. Season to taste, then heat the soup over a medium-low heat until the chicken has warmed through. Scatter over the chopped parsley and serve with crusty bread, if you like.


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