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Method
Make it happen
- 01
Sauté leeks and sliced mushrooms in oil and butter for 8 minutes until softened; stir in the flour and thyme.
- 02
Gradually add chicken stock, stirring to prevent lumps, then add raw diced chicken.
- 03
Simmer gently for 14–16 minutes until the chicken is fully cooked and the broth has lightly thickened.
- 04
Stir in cream off a high heat, warm gently, season and serve.