Cream of Chicken Soup

Ingredients:

• 500g chicken breast

• 1 litre (4 cups) chicken stock

• 1 onion, finely chopped

• 2 cloves of garlic, crushed

• 150ml (1 cup) cream

• 1/2 cup flour

• 1 stick of celery, finely chopped

• 1 teaspoon thyme

• 1 bay leaf

• 50g butter

• Salt & pepper to taste

Method:

• Boil the chicken for 15 minutes, until cooked. Set aside to cool & then shred.

• Melt the butter in a saucepan & add the onion, celery & garlic. Cook until translucent.

• Add the thyme & flour & cook a further 60 seconds, stirring continually. Remove from heat.

• Gradually add the chicken stock, whisking continually. Return pan to heat & bring to boil for 5 minutes.

• Add the shredded chicken.

• Add the cream.

• Season to taste.

• Simmer 10 minutes, or until the soup has thickened.