Heat the oil in a pan. Add the onions, thyme and carrots and gently fry for 10 mins.
Stir in the chicken stock, bring to a boil, cover, then simmer for 10 mins.
Add the cooked chicken and with a stick blender purée the soup. Season the soup with salt and pepper to your liking and then simmer for 5 mins
Mix the Glenilen Farm Natural Yoghurt, garlic, and lemon juice together.
Spoon the soup into bowls, add a dollop of the garlic yoghurt and croutons and serve.