INGREDIENTS
2 cups
Chicken, cooked
2
Bay leaves
1 cup
Carrots
1 cup
Celery
1 clove
Garlic
1/2 tsp
Rosemary, dried
1/2 tsp
Thyme, dried
1 1/2 cups
White onion
8 cups
Chicken stock, good-quality
1 cup
Stelline, dried
1/4 tsp
Black pepper, freshly-ground
1/2 tsp
Salt
1 tbsp
Olive oil