• 85g Butter
  • 1 small onion, roughly chopped
  • 1 large carrot
  • 2 small potatoes, cut in small chunks
  • 1 large leek, trimmed and sliced
  • 1 tbsp Thyme (dried will be fine)
  • 50g plain flour
  • 1.3 litres stock
  • 200g chicken, large chunks


  • STEP 1
    Melt 25g butter in a large pan. Add onion and chicken and fry for 3-4 minutes until starting to turn translucent. Stir in carrot and potato and fry for 4 minutes. Add the leek and thyme and fry for a further 3 minutes. Set aside.
  • STEP 2
    Melt remaining butter in the pan. When melted, turn heat down to low and add flour, stirring constantly for 3-4 minutes to make a roux. Pour in stock a little at a time stirring constantly. When all stock added, whisk till smooth. Add the set aside chicken and vegetables. Bring to a simmer and cook, covered, for 10 minutes. Serve with crusty bread.

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