Creamy Chicken & Mushroom Spinach Soup

• Finely chop garlic. Thinly slice button mushrooms. Roughly chop baby spinach leaves. Cut chicken breast into 2cm chunks.

Before starting the soup, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and continue with instructions as above.

Remove from heat, then add the cooked chicken, roasted veggies and baby spinach. Stir to combine. Season with salt and pepper.

• Meanwhile, cut panini into slices. • In a small heatproof bowl, combine the butter (for the panini) and remaining garlic. Season and microwave in 10 second bursts until melted. • Spread garlic butter over cut sides of the panini. Place panini directly on oven wire racks and bake until heated through, 5 minutes.