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nickgriglack
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In a large pot over medium heat, melt the butter. Cook the onion, leeks, carrots, and celery, stirring frequently, for about 10 minutes, until softened. Add enough broth to just cover the vegetables and bring to a boil.
Add the chicken and cover the pot. Cook for about 20 minutes, until the chicken is cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In a small bowl, whisk the cream, cornstarch, and egg yolk. Add the cream mixture to the vegetables. Add more broth to thin as desired, stirring constantly to combine.
Return the chicken to the pot, season with salt and pepper, and bring to a low simmer. Cook for 2 to 3 more minutes, until heated through.
Divide the soup among bowls. Top with the parsley.