1.5 ltrs of water
300g Chicken Thigh Fillets
2 Medium Carrots chopped
1 Large Potato chopped
1 Large Brown Onion chopped
2 tsp minced garlic
2 Stalks of Celery Chopped
150ml Fresh Cream
Salt and Pepper to taste

Cook all ingredients except fresh cream on low heat till the chicken is cooked and the vegetables are soft and tender. Remove froth if there is any. Stir in the fresh cream and cook further for about 2-3 minutes. Then transfer the soup into blender and blend it till the soup is smooth and creamy. Garnish with croutons and finely chopped celery if desired.