Ingredients
- 25g butter
- 1 large carrot, peeled and finely chopped
- 1 leek, finely sliced
- 1 onion, finely sliced
- 1,2 litres good quality chicken stock
- 1 star anise
- 800g shredded cooked chicken
- 200g cooked potatoes, chopped into chunks
- fresh parsley and thyme, to sprinkle over
Instructions
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.
