Cream of Chicken Soup

• 4 Manor Farm chicken breast fillets, cut into strips
• 3 tbsp butter
• 4 spring onion, chopped
• 1 medium leek, sliced
• 600ml chicken stock
• 1 tbsp chopped fresh parsley
• 1 tbsp fresh thyme
• 175ml cream
• Salt and pepper

Preparation/Cooking Steps

• Melt the butter in a large saucepan over a medium heat. Add the spring onions and cook, stirring for 3 minutes until slightly softened. Add the sliced leek and cook for a further 5 minutes, stirring well.  Add chicken, stock and herbs, and season to taste. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken is tender and cooked through. Remove from heat and leave to cool for 10 minutes.

  Transfer soup to food processor and blend until smooth. Return soup to saucepan and warm over a low heat.

  Stir in cream and cook for 2 minutes, then remove from heat and ladle into serving bowls. Garnish with sprig of thyme and serve immediately.