Step 1

Take a large saucepan and add the stock, onions, parsnip, celery and garlic.Also add in the FINELY chopped potatoes, carrot and leek.Season with a little salt, plenty of pepper, put a lid on and bring to a simmer.

Step 2

Simmer until all the finely chopped vegetables are very soft (15-20 min).Off the heat, use an immersion/stick blender to whizz until the vegetables are almost completely blended into the stock.Taste and add more seasoning if necessary.

Step 3

Add the chunks of carrot and simmer for 5 minutes.Stir in the chunks of potato and the roughly chopped leek.Simmer until the carrot and potato are just tender (15-20 minutes). Stir now and then to make sure nothing's sticking to the bottom of the saucepan.

Step 4

Stir in the chopped chicken, frozen peas and half the parsley if using.Gently simmer until the chicken and peas are heated through (5-10 minutes), stirring now and then.

Step 5

Taste and add more seasoning if needed.Just before serving, stir in the remaining parsley if using.