You'll need - a bag of bones, or the carcass of an already roast and eaten chicken! A small potato, onion, leek, double cream, herbs.
First, cover the carcass or bones with water and boil rapidly for about 20 mins. Then, pick all the bit of chicken off the bones and set aside. Return the bones to the pan.
Meanwhile, fry off the onions, leeks and chopped potato, ensuring you season them well, until browned but not cooked through.
After boiling the bones for about 2 hours, strain the liquid and return the stock to the pan with the vegetables. Gently simmer until cooked through, adding a chicken stock cube to add flavour if necessary!
When cooked through, blend the mixture until smooth, then add the chicken pieces and stir in the cream. Taste and season as desired and sprinkle with chopped parsley to serve.