Chop two onions and one leek into pieces and sauté them in a pot. Take three carrots, two zucchinis, and half a celery root, and add them to the pot. Add two liters of water, the MIMIKOS chicken thighs, two sprigs of thyme, and one corn cob. Let the soup simmer on low heat for 45 minutes.

Once the chicken is cooked, remove it from the pot. When it cools slightly, shred it into small pieces. Using a blender, blend the soup until you achieve a nice creamy texture.

For extra flavor, add 150 g of butter, the juice of one lemon, 150 ml of heavy cream, and a bit of lemon zest. Then, return the shredded chicken pieces to the pot. Stir everything together and serve hot.