Cream of Chicken Soup (tasty)

• 3 tbsp butter

• 1 leek

• 450 g skinless chicken breasts

• 600 ml chicken stock

• 1 tbsp fresh parsley

• 1 tbsp fresh thyme

• 175 ml double cream

• salt and pepper

1. Melt the butter in a saucepan over a medium heat. Add the leek and cook for 3 minutes, stirring. Add the chicken, stock and herbs, and season with salt and pepper. Bring to boil, then lower the heat and simmer for 25 minutes.

2. Process the soup in a food processor until smooth. Stir in the cream and cook for 2 minutes. Garnish with sprigs of thyme.

Cream of Chicken Soup (tasty)