Cream of chicken soup

• 3 chicken breast fillets, cubed
• Oil, for frying
• 4 sprigs fresh thyme or ¼

Heat oil in a saucepan over a medium heat and brown the chicken. Remove chicken from the pan, set aside and season with thyme, salt and pepper.

In the same saucepan, fry onion, garlic and leek until cooked. Return chicken to the pan, add stock and reduce heat.

Simmer for 10 minutes until chicken is cooked and tender, then remove from heat and allow to cool.

Transfer to b