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Heat olive oil in a heavy-based saucepan over a medium heat.
Add the vegetables and herbs and cook for around 10 minutes until the vegetables are softened.
Add the chicken stock. Bring to the boil then lower the heat and simmer for around 15 minutes.
Add the roast chicken to the pan and stir to combine.
Remove ⅔ of the soup from the saucepan and transfer to a large bowl. Use a stick blender to blend this portion of the soup. (You can also use a standard blender for this)
Return the blended soup to the saucepan. Heat through for 5-10 minutes until piping hot.
Season to taste with salt and pepper and serve.