Ingredients

• 1 boneless chicken breast, chopped into very small pieces

• 2 tsp. olive oil

• 1 medium onion, peeled and finely chopped

• 1 medium potato, peeled and chopped

• 1 celery stalk chopped up (optional)

• 1-2 small carrots, peeled and chopped

• Salt and freshly ground pepper to taste (start with less and adjust later).

• 1 tbsp. corn starch, dissolved in a little cold water

• 1 1/2 pint (3 cups) chicken stock (you can use stock cubes dissolved in water

• 1 cup double cream

• Parsley or coriander leaves to garnish

• Chilli sauce (optional)

Instructions

1. Heat oil in a heavy bottomed pan or pressure cooker.

2. Add chicken pieces and fry until lightly browned. Take out and keep aside.

3. In the same oil, brown onions.

4. Add carrots, potatoes, and celery if used, stir fry for a minute or two.

5. Add 2/3rd of chicken pieces and then stock. Bring to boil. Simmer for 1/2 an hour or pressure cook for 5 minutes.

6. When a little cooler, blend until smooth.

7. Cool and remove fat from the surface (optional).

8. Put back in a pan, along with 1/3rd of saved chicken pieces and season with salt and pepper to taste.

9. Take out a ladle of soup in a bowl. Beat in corn flour. Add it back to the soup in the pan. Bring the soup to boil and continue boiling, until it thickens. This only takes a couple of minutes.

10. Adjust seasoning.

11. Serve HOT garnished with chopped coriander or parsley leaves.

12. In our family, we add a little Chilli Sauce to each bowl and stir it in.

13. Also see Soup Selection.

Notes

• Serve with any fresh bread, including a nan bread.