Creamy Chicken Soup

Cook Time 1 hour

Servings 4

Ingredients

1 tbsp olive oil

4 chicken drumsticks

1 leek, chopped

2 cloves garlic, bruised

2 carrots, finely chopped

2 stick celery, finely chopped

2 bay leaves

1L chicken stock

60g light sour cream

1 tbsp Dijon mustard

3 sprigs parsley, chopped

Salt and pepper

Method

Heat oil in a large pot and sweat off the leek, garlic, carrots, celery and bay leaves. Once softened with very little colour add the chicken legs and cover with stock and a litre of water. Cover and simmer for 45 minutes to an hour or until the meat falls away from the bone easily.

Remove chicken and shred meat discarding bones and skin.

Mix together the cream and mustard and add a spoonful of the broth stir in to form a smooth mixture the stir into the soup. Return chicken and season to taste.

Serve in bowls with a sprinkle of parsley.