The perfect soup for those cold winter days.
500ml chicken stock
225g skinned chicken breasts
1 onion, roughly chopped
1 carrot, peeled and finely diced
150ml double cream
1 tbsp freshly chopped parsley
Salt and pepper
Put the chicken breasts, the carrot and onion in the chicken stock and cook for around 20-25 mins, until the chicken has cooked through. Add the double cream and chopped parsley and return to a medium heat for 5 mins.
Pour soup into a liquidizer and add the butter (gives the soup a rich creamy texture).
Season to taste and serve