Ingredients | Serves 4-5

1 tbsp olive oil

2 large chicken breasts (I used skin on Sutton Hoo) / skinless 5 chicken thighs 

Knob of butter

1 onion, diced

2 large cloves garlic, minced

Pinch fresh thyme leave

1 large/ 2 small leeks, sliced into rounds

11/2 tbsp plain flour

⅓ -½ cup white wine 

1.3L chicken stock

130g small dried pasta

½ tbsp dijon mustard 

1 heaped cup peas 

130g sliced ham, sliced into squares

130ml double cream 

1/3 cup extra mature cheddar, more for serving

Method

1. Season your chicken breasts with salt and pepper. Place a large dutch oven on a medium heat and add olive oil

2. When hot, add the chicken breasts and brown on each side for a couple of minutes. When golden, remove and set aside. 

3. Add the butter to the pot followed by the onions and a generous pinch of salt. 

4. Let these cook for five minutes before adding the garlic, thyme and leeks. Give everything a stir and cover with a lid. Cook until softened, about 5 minutes

5. Add the flour and stir into the leeks. Pour in the white wine followed by the chicken stock 

6. Bring to a simmer before returning the chicken breasts to the pot. Add lots of pepper (and salt if you like but the ham I used is very salty) and set your timer for 6 minutes. Reduce the heat so it's simmering gently and cover with the lid. After 6 minutes add the pasta and return the lid. Cook the chicken for another 5-6 minutes.

7. Your chicken should now be fully cooked, remove from the pot and set aside to cool before shredding. 

8. Add the mustard to the soup followed by the peas, ham and shredded chicken 

9. Make sure the soup has reduced in temperature (not simmering) before you stir in the cream and cheese. Remove from the heat. 

10. Serve with extra cheddar cheese, black pepper and a drizzle of olive oil if you fancy