Chop all the vegetables to 1cm cubes and cook in a little olive oil for 15 minutes to soften the vegetables.
Add the thyme and season.
Add the stock and simmer for 15 minutes.
Use a blender to get the right consistency desired.
Add the cooked chicken and the chopped parsley.
For fresh stock - Boil the chicken carcass covered in water for one hour. Use a bouquet garni made with fresh parsley and bay leaf. Strain when cooked.
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