Melt the butter in a large saucepan over a medium heat. Add the shallots and cook for 3 minutes. Add the leek and cook for a further 5 minutes. Add the chicken, stock and herbs and then bring to the boil.
2.
Lower the heat and simmer for 25 minutes (until the chicken is cooked). Remove from the heat and blend until smooth.
3.
Reheat the soup for about 5 minutes and then add the cream and cook for 2 more minutes. Ladle into bowls, serve and enjoy!
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By
Tanya
