Stock:
1.25 lbs of chicken tenders
1/2 tsp thyme
1 large bay leaf
3 cups of water
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Soup:
3 tbs olive oil
2 medium shallots
2 cloves of garlic
1 large carrot
Chicken from above
2 cups of stock
1 cup of heavy cream
Roux (1 tbs soft butter + 2 tbs flour)
2 tsp Worcestershire sauce
2 oz sharp white cheddar
salt, pepper to taste