Cream of chicken soup

A luxury soup! Not the cheapest to make but it is delicious!

 500 g chicken
 300 ml white wine
 4 small onions, quartered
 4 celery sticks, quartered
 2 leeks, quartered
 2 tsp thyme
 2 bay leaves
 ground black pepper
 ½ tsp salt
 40 g plain flour
 300 ml cream
 2 l chicken stock

1

Put your chicken in the pot and fry for a few minutes until browned

2

pour in the wine and boil hard until reduced by half

3

add the veg and thyme and salt and pepper and stir

4

add the stock, cover the pan and simmer for 45 minutes

5

take out the chicken and shred it

6

remove the bay leaves and discard

7

Blitz the soup with a hand blender

8

Blend the flour and cream together with a couple of ladles of the hot soup until smooth

9

stir the creamy mix into the soup and stir well

10

add the shredded chicken back in, cover and simmer for 10 minutes to thicken

11

serve with lots of black pepper!