Creamy Chicken & Dill Soup

Ingredients

For 2 servings

• 38 g fresh dill, finely chopped
• 1 piece boneless chicken breast, cooked and shredded
• 2 piece carrots, diced
• 2 piece celery stalks, diced
• 1 piece white onion, chopped
• 2 piece garlic cloves, minced
• 720 g chicken stock
• 120 g heavy cream
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the olive oil in a large pot and sweat the onion, celery and carrots until the onion is translucent.

2. 2

   Add the garlic and cook for a further 2 minutes.

3. 3

   Pour in the chicken stock, bring to the boil, then lower the heat.

4. 4

   Add the shredded chicken and simmer gently for 15 minutes.

5. 5

   Stir through the cream and dill, season with salt and pepper and simmer for a final 5 minutes.

6. 6

   Ladle into bowls and finish each with a sprig of dill.