In a large pot, add a dollop of butter and soften the leeks and celery and onion. Season well with salt and pepper
Once the leeks, celery and onion has softened add in a teaspoon of nutmeg and thyme, then add the carrots and potatoes. Leave the skin on the potatoes – the skins have plenty of goodness and this will save you time.
Add 900ml of chicken stock with the three stock pots, then add 300ml of milk. Let this simmer on a medium heat for about 25 minutes.
Once everything has softened add in the two tablespoons of natural yogurt and blend to a smooth soup and check seasoning. If soup is too thick add a little more milk.
Add in your cooked chicken breasts and stir into the soup.
Top the bowls with some of the crispy chicken skin, season and serve with some crusty bread or sourdough.