Ingredients

4 chicken breasts, skinned, boned and cubed.

2 leeks, cut into thick slices

4 carrots, cut into think slices

2 large potatoes, peeled and cut into chunks

350ml chicken stock, hot

4 tbsp double cream

1 tbsp fresh parsley, chopped

Salt and freshly ground pepper

Method

Put the potatoes, leeks and carrots into a pan with the stock.

Season, cover and boil for 15 minutes.

Add the cubed chicken, cover and simmer for 15 minutes until the chicken is cooked through.

Stir in the cream and parsley.

Check the seasoning and serve with crusty bread.

Cooks Comments and Tips

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