Chicken Soup Recipe

Ingredients

• 15 g butter
• 2 leeks, finely sliced
• 4 salad potatoes, sliced
• 3 garlic cloves, finely chopped
• 1 lemon juice and zest
• 2 large sprigs of tarragon, finely chopped, some reserved to garnish
• 750 ml chicken stock
• 1 large courgette, thinly sliced
• 150 g cooked chicken, diced
• 150 ml single cream

1. Heat the butter in a large saucepan and add the leeks and potatoes. Season with salt and pepper and add a splash of water. Cover the pan and braise the vegetables gently until they are almost cooked through – this will take about 10 minutes.
2. Add the garlic cloves, lemon zest and tarragon, reserving some for garnishing the soup, then pour in the chicken stock. Bring to the boil and simmer for 5 minutes, then add the courgette and cook for another 5 minutes.
3. Add the diced chicken and cream and warm through gently without letting the soup boil. Add half the lemon juice and taste for seasoning, then add more lemon juice if you think the soup needs it.
4. Serve with some of the reserved tarragon sprinkled over each bowlful.