Creamy Chicken & Vegetable Soup
35 mins
Serves 4
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Creamy Chicken & Vegetable Soup
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35 mins
Serves 4
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Directions
1
Tray bake all the vegetables, chickpeas, garlic, and cream cheese in a preheated oven at 180°C for 35 minutes.
2
Tray bake all the vegetables, chickpeas, garlic, and cream cheese in a preheated oven at 180°C for 35 minutes.
3
Tray bake all the vegetables, chickpeas, garlic, and cream cheese in a preheated oven at 180°C for 35 minutes.
4
Whilst the vegetables are cooking, boil the chicken breast in the stock water for 12 to 15 minutes, then shred or chop.
5
Whilst the vegetables are cooking, boil the chicken breast in the stock water for 12 to 15 minutes, then shred or chop.
6
Whilst the vegetables are cooking, boil the chicken breast in the stock water for 12 to 15 minutes, then shred or chop.
7
Remove the vegetables and cream cheese from the oven and add to a blender with the chicken stock.
8
Remove the vegetables and cream cheese from the oven and add to a blender with the chicken stock.
9
Remove the vegetables and cream cheese from the oven and add to a blender with the chicken stock.
10
Blend until smooth.
11
Blend until smooth.
12
Blend until smooth.
13
Stir the cooked chicken pieces into the soup and serve.
14
Stir the cooked chicken pieces into the soup and serve.
15
Stir the cooked chicken pieces into the soup and serve.
Ingredients
500 g chicken breast
500 g chicken breast
500 g chicken breast
150 g cream cheese
150 g cream cheese
150 g cream cheese
200 g potatoes
200 g potatoes
200 g potatoes
200 g carrots
200 g carrots
200 g carrots
200 g celery
200 g celery
200 g celery
200 g onions
200 g onions
200 g onions
200 g chickpeas
200 g chickpeas
200 g chickpeas
1 whole garlic bulb
1 whole garlic bulb
1 whole garlic bulb
3 chicken stock cubes
3 chicken stock cubes
3 chicken stock cubes
700 ml water
700 ml water
700 ml water
Salt
Salt
Salt
pepper
pepper
pepper
thyme
thyme
thyme
olive oil
olive oil
olive oil
Equipment
oven
tray bake
blender
pot
bowl
Tips
Ideal for meal prep.