Simon Rimmer served up a tasty Cream Of Chicken Soup With Stuffing Balls on Sunday Brunch.

The ingredients: 500g boneless, skinless chicken thighs, 250g boneless skinless chicken breast, 200ml white wine, 2 diced onions, 3 leeks, 3 sticks celery, 2 bay, Sprig tarragon, 1.5 ltr chicken stock, 200ml double cream and 150g cornflour, seasoned with salt and pepper (lots).

For the stuffing: 250g very finely diced onion, 40g butter, Clove crushed garlic, 15g sage leaves, shredded, 400g brown bread crumbs (fine), 2 eggs and 1 egg yolk.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.