Directions
- 1Tray bake all the vegetables, chickpeas, garlic, and cream cheese in a preheated oven at 180°C for 35 minutes.
- 2Whilst the vegetables are cooking, boil the chicken breast in the stock water for 12 to 15 minutes, then shred or chop.
- 3Remove the vegetables and cream cheese from the oven and add to a blender with the chicken stock.
- 4Blend until smooth.
- 5Stir the cooked chicken pieces into the soup and serve.
Ingredients
- 500 g chicken breast
- 150 g cream cheese
- 200 g potatoes
- 200 g carrots
- 200 g celery
- 200 g onions
- 200 g chickpeas
- 1 whole garlic bulb
- 3 chicken stock cubes
- 700 ml water
- Salt
- pepper
- thyme
- olive oil
Equipment
oventray bakeblenderpotbowl
Tips
- Ideal for meal prep.
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