Place the chicken breasts in a saucepan and just cover with water. Bring the water to a boil and then reduce to a simmer and cook gently for 15 minutes. Don’t cook this chicken for too long or it will be tough and stringy. Remember that it will cook further in the soup.

Melt the ghee in another saucepan and add the minced garlic. Sauté until cooked.

Add the chicken broth, cream cheese, cream and thyme and cook over medium heat until just simmering.

Shred the chicken breasts and put half aside.

Place the other half of the chicken in the broth mixture, season to taste and pour it all into a blender.

Blend until smooth and creamy and then return to saucepan.

Add the reserved shredded chicken and heat through. Serve with a drizzle of olive oil, a scatter of thyme and the optional crispy prosciutto.

Store in a covered container, in the refrigerator for up to five days.