Heat the ghee in a large saucepan and gently cook the onion and celery for about 5 minutes.
Add the carrot and garlic and cook for a further 8 minutes or so to soften.
Next add the courgette and cook for a final few minutes before pouring in the stock.
Bring to the boil and simmer for about 15 minutes, until the vegetables are cooked to your liking (I’m quite happy with harder vegetables but if you prefer yours softer simply cook a little longer.)
If using dried herbs, add them now. Add fresh herbs at the end of cooking for the last few minutes.
If you want your soup blended, simply use a hand blender or processor to blend the soup now, then return it to the pan, drop in the cooked chicken and warm through for the final few minutes.
Alternatively you can add the chicken first and blend the whole thing, or not blend at all and enjoy a nice chunky soup.