Roughly chop the leek and mushroom.

Peel and crush the garlic.

Using a large/deep frying pan, fry the garlic, mushroom and leek in 3 tablespoons of oil over a medium heat.

When the veg is tender, transfer to a bowl.

Dice the chicken thigh and using the same frying pan from before, brown the chicken using the remaining oil.  

Once the chicken has some colour on it (not cooked all the way through), transfer it to a separate bowl.

Now it's time to make the chicken gravy.  Melt the butter in the same frying pan on a medium heat.

Once the butter is melted (not browned), add the flour and mix until fully incorporated.  

Add the chicken stock pot and 3 cup of water slowly, whisking as you go.

Continue whisking the mixture, until there is no lumps and it begins to thicken.

Add the veg, chicken and sweet corn to the chicken gravy and cook for approximately 40 mins or until the chicken is cooked through.  I left mine on a low heat and did Norah's physio while it cooked.

Add the frozen spinach and stir through.

Now to decided if you want smooth soup or chunky soup.  Knowing this is for the kids I blitzed this up with the stick blender before portioning it out.  You could always half the mixture at this point and blitz some and leave some chunky.  Completely your call.