Cream Of Chicken Soup

Cook the chicken

• Season both sides of the chicken thighs well with salt and pepper. Add half the butter to a large non-stick sauté pan and place over a medium-high heat.
• When the butter is melted and foaming, add the chicken thighs, placing them skin side down in the pan. Cook for 3–4 minutes on each side or until sealed and golden brown on each side. Remove with a slotted spoon and set aside on a plate.

Make the soup base

• Dice the onion and celery. Slice the leeks and garlic cloves. Chop the fresh tarragon and fresh parsley. Make up the chicken stock cube with 200ml boiling water per person (e.g. if you are cooking for 4 you will need 800ml stock, if you are cooking for 2 you will need 400ml stock).
• Add the remaining butter to the pan. Once melted, add the onion, leeks and celery and sauté gently for 5–6 minutes or until softened. Add the sliced garlic and cook for a further 2 minutes. Increase the heat to high, pour in the white wine and let it bubble until reduced by half.
• Add the chicken stock to the pan, along with the browned chicken thighs. Bring to a simmer, put the lid on and simmer gently for 20 minutes. Take the pan off the heat and lift the chicken thighs out onto a plate to cool down.

Shred the chicken

• When the chicken is cool enough to handle, remove and discard the skin and tear the meat from the bones. Shred the chicken and add half of it back to the pan.

Blitz the soup & Plate Up

• Now blitz the soup in a jug blender until smooth. Pour this back into the pan and add the cream and tarragon. Bring back to a simmer and season with the nutmeg and salt and pepper.
• Divide the chicken soup between warmed bowls and add a generous drizzle of cream. Top with the remaining shredded chicken and finish with a scattering of fresh parsley. Enjoy with your favourite toasted bread.