I LOVE THIS RECIPE BECAUSE .. this is comfort at its best making you feel cosy inside; you are guaranteed to feel better on a miserable day. This can double up as a second meal; put the cooked chicken in the fridge and use as part of a roast dinner.
Serves 4
4 tablespoons olive oil
1 onion peeled washed and diced
1 tablespoon black pepper
1/4 teaspoon salt
2 teaspoons dried thyme
4 carrots, peeled, washed and sliced
1 leek washed and sliced
4 sticks of celery washed and sliced-include the green leaves as this will add flavour.
6 chicken fillets
1.5 litres chicken stock.

1. Drizzle the olive oil into a large casserole; warm through on a on a low heat for several minutes. Stir in the onion; season with the pepper, salt and dried thyme; sauté for five minutes. Stir several times to combine the thyme with the onion.
2. Add the carrots, leek, celery and chicken fillets and cook for 1 hour on a low heat. Stir regularly to ensure the chicken juices blend with the vegetables.
3. Remove the chicken fillets: place in the freezer or fridge for another meal; don't forget cooked chicken can remain in the fridge for up to four days.
4. Pour in the stock, bring to the boil and simmer for 30 minutes. Using a hand blender puree the soup into a creamy broth. Ladle into warmed bowls and serve with crusty bread. Heaven in a bowl!