Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove chicken from the stock and allow to cool.
Strain the stock and discard the veggies. Set aside. When chicken is cooler, remove skin and bones and shred into small pieces.
In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until softened and fragrant.
Stir in the flour until veggies are well coated, then add 1.5L chicken stock, heat through and continue stirring until it starts to thicken.
Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste. Serve with fresh crusty bread.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.