4 chicken breasts chopped into chunks
3 leeks- finely sliced
1 tablespoon olive oil
500ml chicken stock
2 large carrots- sliced
1 tin white beans eg cannellini beans, drained
1 tablespoon dijon mustard
75g creme fraiche
Heat olive oil and brown chicken breast in a heavy bottom pan. Once coloured, remove from pan and set aside.
Melt butter in the pan. Cook down the leeks until soft- about 10 minutes
Once cooked, add chicken breast back in to leeks. Add stock and carrots, and simmer with a lid on for 30 minutes.
After 30 minutes, add the beans, peas, kale, mustard and creme fraiche, along with some seasoning.
Simmer for 5 more minutes.
Serve with a buttered jacket potato or brown rice and enjoy!