Thick chicken soup

For this soup I used the leftovers and stock from New Year's Eve's roast chicken with tarragon, so if you don't have any tarragon wilting in your fridge you can do without. 

  Thick chicken soup ingredients

• About 700ml homemade chicken stock
• 1 large leek
• 1 large banana shallot
• About 200ml milk
• 2 tablespoons crème fraîche
• 1 handful cooked chicken per person
• About 3 sprigs tarragon
• 1 medium potato

How to make thick chicken soup

1. Heat a little rapeseed oil in a large pan.
2. Finely chop the shallot and leek, add to the pan and sweat gently till soft.
3. Add the stock to the pan.
4. Peel the potato, chop into small cubes and add to the pan.
5. Bring to the boil then simmer gently for about 20 minutes.
6. Chop the tarragon very finely and add to the soup along with the milk and crème fraîche.
7. Simmer for another 10 minutes - the potato should have collapsed completely and the soup thickened. If the soup is not as thick as you'd like, turn the heat up a little and continue to cook till it reduces and thickens.
8. Add the cooked chicken, torn into pieces, just before you want to serve the soup to warm through. 

If you've made a big batch of soup to freeze or have later and only want a portion or two now, heat just enough soup and chicken as you need in a separate pan - if you heat then reheat the chicken it will get tough and taste awful.