
This creamy chicken soup is rich, comforting, and full of savory flavor from tender chicken, sweet leeks, celery, and white wine. Blended until smooth and finished with cream, it's an easy homemade soup that's perfect for chilly nights or using up leftover cooked chicken.
Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onions, celery, leeks, and parsley stems, then cook for 6 to 8 minutes until softened but not browned. Stir in the garlic and cook for 2 minutes more, stirring often.
Pour in the white wine and bring to a gentle simmer over medium heat. Cook for 4 to 6 minutes to reduce slightly. Add the bay leaves, chicken stock, 500 ml water, and 350 g of the cooked chicken. Simmer gently for 30 minutes, or until the vegetables are very tender. Remove from the heat, let cool for about 10 minutes, then discard the bay leaves. Roughly chop the remaining 200 g chicken.
Blend the soup until smooth using a blender or immersion blender, working in batches if needed. Return the soup to the pan, stir in the chopped chicken and double cream, and season to taste. Warm over low heat until the chicken is heated through, then serve topped with chopped parsley. Add crusty bread on the side if desired.
If you prefer not to cook with wine, replace it with extra chicken stock. Blend hot soup carefully and never fill a blender more than halfway. The soup will keep in the refrigerator for up to 3 days; reheat gently so the cream does not split.