Place chicken, thyme, bay leaves, and stock cube in a large pan and cover with cold water.
Bring to a boil, skim the surface, and season with sea salt.
Boil potatoes and mint in a separate saucepan for 10-15 minutes, then drain.
Simmer the chicken for 20 minutes.
Add courgettes, peas, broad beans, and French beans to the broth and simmer for 7 minutes.
Blend all dressing ingredients except olive oil for one minute.
Add 285ml of olive oil to the blender and process until smooth.
Distribute potatoes, chicken pieces, and vegetables into four bowls.
Pour broth over the contents and drizzle with the herb dressing.
Drape with shaved asparagus dressed in olive oil and garnish with pea shoots.