Heat the oil in a large lidded saucepan over a low-medium heat and fry the onions, celery, leeks and parsley stalks for 6-8 mins until softened. Stir in the garlic cloves and cook for 2 mins to soften.

Pour in the white wine, increase the heat to medium and simmer for 4-6 mins to reduce a little. Add the bay leaves, then pour in the chicken stock and 500ml water, and add 350g of the chicken. Simmer for 30 mins (you may need to reduce the temperature a little) until the veg is tender. Leave to cool for 10 mins, then remove the bay leaves. Roughly chop the remaining chicken.

Blitz the soup in a blender (you may need to do this in batches), or use a hand blender, until smooth. Tip back into the pan along with the remaining chicken and double cream. Season to taste, then heat the soup over a medium-low heat until the chicken has warmed through. Scatter over the chopped parsley and serve with crusty bread, if you like.