First I browned some diced onions slowly in a small pan, stirring occasionally. After about twenty minutes I decanted the onions to a larger pot and added 400 mls of boiling water, plus chicken stock, and some onion gravy granules (Quixo from Aldi).
The chicken slices were diced and added to the pot, plus a finely diced carrot. The soup was simmered slowly under glass for half an hour, then a pinch of Herbes de Provence was added and stirred through the soup.
Serve as is, or with some potato scones. Delicious!
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