I made this tonight and it was very tasty. Quite a lot of juices to soak up with bread but that might have been my tweaking. I chopped the chicken, carrot & celery by hand to keep it chunky. Then I tried to follow Chelsea's recommendations. So I sautéed the onion, garlic & bacon at 100 for 5 min, reverse speed 1. Then added the carrot, celery, parsley, vegie stock concentrate and almost all the water, (leaving a bit to mix with the cornflour) cooked for 100 for 5 min, reverse speed 1, then added the last of the water and cornflour mixture, and the chicken and mushrooms, and cooked for another 5 mins, then lastly added the cream for another 2 mins. I found it to be nice and chunky with minimal shredding of my chicken.
