Method

1. Bring the 2 litres of water to a boil in a large stock pot.
   
   
2. Add chicken breast and lower heat to a slow simmer for half hour.
   
   
3. Remove chicken meat and let cooled. Shred the chicken meat and put aside.
   
   
4. Strain the chicken stock using a sieve to remove any impurites. Set aside.
   
   
5. Heat up a large stock pot. Add 3 tablespoons cold olive oil.
   
   
6. Add diced onion and fry till caramelized to light brown.
   
   
7. Next, add the carrots, celery and potatoes.
   
   
8. Pour the reserved chicken stock into the vegetables and let boil
   until all vegetable are soft and tender.
   
   
9. Stir in the chopped spinach just to wilt the leaves. Remove from heat.
   
   
10. Cool slightly, then puree vegetables in food processor.
    
    
11. Return puree into the pot, and heat up soup to a simmer.
    
    
12. Add sea salt to taste and add the shredded chicken meat.
    
    
13. Stir in cream to taste. Serve soup hot with fresh breads.