This is the soup you need to chase away the chill and infuse warmth into a grey day. This flavoursome soup features the delightful combination of tender potatoes, savoury chicken, leeks, and aromatic herbs. It’s hearty, earning its ‘chunky’ name, yet it’s remarkably simple to prepare.
- In a frying pan, cook the chicken in the oil until golden.
- In a medium/large saucepan cook the leeks and garlic over a low heat in the butter until soft, about 7 minutes.
- Stir in the flour. Add the chicken stock and potatoes. Bring to a simmer.  Add the chicken and cook for about 10 minutes, remove the chicken and shred with a fork.  Continue to simmer the stock, return the chicken to the pan with the fresh thyme and season.
- Serve with freshly chopped parsley and crusty bread.
