Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
Bring to a simmer then add the broccoli florets and shredded chicken.
Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
Serve with crusty bread.
