Roast Chicken Soup

Ingredients     30 Gram Margarine 2 Onions, finely diced 1 Clove crushed garlic 2 carrots, peeled and diced 1 Stalk celery, diced 2 Potatoes, peeled and diced 15 Millilitre Fresh parsley, chopped 1 Litre water 1 1 KNORR Chicken Stock Pot 300 Gram Roast chicken meat, shredded   65 Millilitre Cream         Instructions:     Melt margarine in a pot and gently sauté the onion and garlic until soft Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked Remove from the heat and stir in the cream Using a hand blender blend to preferred thickness