Directions
Heat a large pot over medium heat and add olive oil, onion, leek and garlic. Stir until cooked and translucent.
Add chicken and continue to cook for approx. 2-3 minutes.
Add mushrooms, thyme, oregano, salt and pepper and cook until mushrooms are soft.
Add chicken stock/broth and milk, stir through and bring to the boil
Reduce heat and simmer for 15-20 minutes or until chicken thigh is cooked though and is soft and tender.
Turn of heat and allow to stand until at room temperature. Then pour into a blender or Nutra bullet and blend on high until soup becomes a smooth, thin consistency (Add water to achieve desired consistency)
Soup can be stored in an airtight container in the fridge OR store in the freezer in single serve containers
