Dice the chicken into 1cm sized cubes.
Heat up a large saucepan and add the sunflower oil. After one minute add the chicken to the pan and sprinkle with salt and pepper. Ensure the chicken is nicely coloured.
Finely dice the carrot, leek, onion and garlic.
Add the carrot to the pan with the chicken. Cook for 5 minutes until the carrot becomes tender. Then add the onion, leek and garlic. Cook for a further 3 minutes. Add the whole thyme sprigs and cover the chicken and vegetables with water.
Lower the heat, place a lid on top of the pan and simmer for 15 minutes.
Taste the soup, it may require additional seasoning.
Remove the leaves of the parsley from the stalk. Finely chop. When the soup is ready, sprinkle the parsley on top.
«To make homemade chicken stock buy chicken breasts on the bone and boil the bones with water for 1 hour.»