Heat the olive and butter over medium to low heat.

Add the onions and garlic and cook until soft.

Add the chicken pieces, celery and carrot. Cook until the chicken is almost cooked.

Add the mushrooms and cook stirring occasionally for another 5-8 minutes.

Mix in the flour then add the stock and thyme.

Reduce heat to a simmer. Cover with lid and cook for 25-30 minutes on low until the vegetables are really soft.

Season with salt and pepper.

Turn the heat off. Add the creme fraiche. If the soup has thicken too much add a small splash of water.

It can either be eaten as it is or blended.

I blended my soup and omitted the salt as it was made for a toddler and a baby's dinner and served it with toasty buttery rolls.