Method

• 1.
  Place 500ml chicken stock and 2 cups (500ml) water in a saucepan over medium heat and bring to a simmer. Add chicken and simmer 15 minutes until tender.
• 2.
  Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and eschalot and cook for 2-3 minutes until softened, then add the broccoli and cook for a further 2-3 minutes.

• 3.
  Add the stock which poached the chicken, setting the chicken aside, plus the remaining 1L stock. Bring to a simmer and cook for 10 minutes or until the broccoli is tender.
• 4.
  Use a stick blender to process the soup, then add the cream and process again to combine. Season to taste.
• 5.
  Serve in bowls topped with shredded chicken breast, watercress and micro herbs.