Preparation

• 1
  First, fry the chopped pieces of cooked chicken breasts with the garlic and ginger paste in a pan of heated butter.
• 2
  Once done, keep the chicken aside.
• 3
  In a medium pot, heat butter and saute the chopped onions until it turns transparent and soft.
• 4
  Then add the finely chopped fennel, leek to the chicken stock along with some salt and pepper.
• 5
  Allow the stock to immer on low heat for 25 minutes or until all the ingredients are well cooked.
• 6
  Remove from heat and strain through a fine sieve.
• 7
  Pour the strained stock back into the pot.
• 8
  Now return the pot to low heat and stir in the cream.
• 9
  Then add in the sauteed chicken and stir well.
• 10
  Cook for another 5 minutes - allowing the ingredients to come together.
• 11
  You can add some more salt and pepper if needed.
• 12
  Once ladled in a bowl, sprinkle some grated cheese and croutons on top.
• 13
  Then serve with some crackers or crusty bread.