This is real comfort food, can be made from Sunday lunch leftovers and will give you a lift if you’re under the weather – it freezes brilliantly, too
Ingredients
- 25g butter
- 1 large carrot, peeled and finely chopped
- 1 leek, finely sliced
- 1 onion, finely sliced
- 1.2 ltr (2 pt) good quality chicken stock
- 1 star anise
- 800g (1lb 2oz) shredded cooked chicken
- 200g (7oz) cooked new potatoes, chopped into chunks
- fresh parsley and thyme, to sprinkle over
Preparation
Melt the butter in a large pan and add the carrot, leek and onion. Soften gently without colouring for 10 minutes, then add the stock, star anise and chicken, bring to a gentle simmer and cook gently for 20 minutes. Add the potatoes, cook for 5 minutes more, then serve immediately, scattered with the herbs.
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