Add Campbell's Real Stock Chicken. Bring to the boil, simmer for 5 mins. Using a stick blender or food processor puree soup until smooth. Ladle soup into bowls and garnish it with chives.
Shred the chicken and freeze separately. Defrost both at room temperature, then reheat the broth thoroughly in a pan over a medium heat. Continue as per the rest of the recipe.
simmer until the chicken is cooked through, then remove from the heat and chill in the fridge for up to 2 days. Simmer for 20 minutes until piping hot throughout, then continue the recipe steps as ...