Step 1

Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about 2/3rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.

Step 2

Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.

Step 3

Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.

Step 4

Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)

Step 5

Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!