- Serves 4
- Preparation Time 10MINS
- Cook Time 25MINS
1 tbsp olive oil
1 leek, (white part only) halved and thinly sliced
2 sticks celery, finely chopped
400g chicken thigh fillets, trimmed and finely chopped
1/4 cup plain flour
1L (4 cups) Campbell’s Real Stock Chicken
1/2 cup (125ml) thickened cream
2 tbsp chopped chives
STEP 1 Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.
STEP 2 Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.
STEP 3 Stir through cream. Ladle soup into bowls. Top with chives.