1Put the chicken in a pan, water, ui, leek and garlic and cook covered 45 minutes.
2Add the celery and cook for 20 minutes.
3Take the chicken out and leave the broth sit together with vegetables in blender.
4Pour back into the pan.
5Then finely shred the chicken and add to the pan.
6Season with salt and pepper and add the coriander and mint.
7Cooking for 20 of 30 minutes.
8Remove the sprigs of coriander and mint and serve the cream with roasted or fried toast.