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Method
Make it happen
- 01
Soften leek, carrot and parsnip in olive oil for 7 minutes and stir in dried herbs.
- 02
Add diced potato and stock and simmer for 17–20 minutes until all root vegetables are tender.
- 03
Stir in the already-cooked shredded chicken and simmer another 5 minutes until piping hot throughout.
- 04
Taste, season lightly and finish with fresh parsley.